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Hollandaise Sauce

5 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 16, 2022

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.

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Editor's Note: To make a double boiler, place a stainless steel mixing bowl in a saucepan. The bowl should partially fit (not completely fit) into the saucepan. Fill the saucepan with enough water so that when the bowl rests in the saucepan the water does not touch the bottom of the bowl. Bring the water to a simmer. Add the ingredients to the bowl and place the bowl in the saucepan.
Test Kitchen Approved

Hollandaise Sauce

5 reviews
Prep Time 5 min
Cook Time 25 min
Yield 1 cup

Ingredients

  • 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
Text Ingredients

Directions

  1. 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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