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Hollandaise Sauce Recipe

This basic sauce from our home economists delightfully dresses up ordinary vegetables. We also offer a few variations for tasty twists.

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Hollandaise Sauce Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter
1/8 teaspoon salt
1/8 teaspoon paprika
Dash pepper

Directions

In a small heavy saucepan or double boiler, whisk the egg yolks, water and lemon juice. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.
Cut cold butter into eight pieces; add to yolk mixture, one piece at a time, stirring after each addition until melted. Stir in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.

Editor’s Note:
Sauce Mousseline: Prepare as directed. Gently fold in 1/2 cup whipped cream. Yield: 1-1/3 cups.
Ancho Chili Sauce: Prepare as directed, except decrease lemon juice to 1/2 teaspoon. Stir in 1/2 to 1 teaspoon ground ancho chili pepper and 1/4 teaspoon ground cumin. Yield: 1 cup.

Nutritional Facts 1 serving (2 tablespoons) equals 124 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 155 mg sodium, trace carbohydrate, trace fiber, 1 g protein.

Originally published as Hollandaise Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p128