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This basic sauce from our home economists delightfully dresses up ordinary vegetables. We also offer a few variations for tasty twists.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Hollandaise (continued)

Nutritional Facts: 13 g fat (8 g saturated fat), 110 mg cholesterol, 155 mg sodium, trace carbohydrate, trace fiber, 1 g protein.