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Hollandaise Sauce

This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 cup


  • 3 egg yolks
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • Dash white pepper


  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately.
Nutrition Facts
2 tablespoons: 124 calories, 13g fat (8g saturated fat), 110mg cholesterol, 155mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein.

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Average Rating:
  • astarzynski
    Mar 9, 2020

    A little to lemony. The family didn't like it.

  • mrsh318
    Jan 11, 2015

    I never made hollandaise sauce before and this was very lemony. I wasn't sure how it was supposed to taste but it was too much lemon for me. It was easy and fast to make though. I probably wouldn't make it again. Perhaps I just don't like hollandaise sauce.

  • jsbr
    Mar 4, 2012

    I thought that this recipe had way too much lemon. I looked at several other hollandaise recipes and the had only 1 tablespoon of lemon juice. I'll make it again and reduce the lemon by that amount and see how it taste.

  • TerriKate
    Oct 4, 2011

    It was easy to make and was good for Eggs Benedict. It was a little bland, however, and a little too lemony, although that may have been my fault for inaccurate measuring. I will try it again, going easy on the lemon and perhaps with some additional spice for flavor.

  • Firebrew
    Apr 3, 2011

    Excellent, and easy to make!

  • starscreeam
    Aug 1, 2009

    No comment left

  • bdober1
    May 31, 2009

    I agree with Sandy.. It would be most helpful!

  • Samdu
    Dec 26, 2008

    Thank you Taste of Home for being my lifesaver. I count on the Taste of Home magazines, Annual books or website for 99% of my recipes. I do have only one suggestion - when you put your recipes on the website, would you please state the magazine or book they are in. I have all of the annuals or magazines and it would be nice if I could look up on the website and then refer to my books for the recipe instead of making paper copies. Thank you for reading this and considering my suggestion.Sandy ThorsonCresco Iowa