TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

2 tablespoons: 124 calories, 13g fat (8g saturated fat), 110mg cholesterol, 155mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein.


  1. 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.
  2. 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.
Originally published as Hollandaise Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p128

Reviews for Hollandaise

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image