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Nutrition Facts
Serving Size 1 cup 370g Recipe makes 3/4 cup)
Calories 1012
Calories from Fat 948		(93%)
Amount Per Serving		%DV
	Total Fat 105.4g	162%
	Saturated Fat 63.3g	316%
	Monounsaturated Fat 30.4g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 783mg		261%
Sodium 2046mg		85%
Potassium 374mg		10%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 6.8g	27%
	Sugars 0.4g
Protein 11.1g		22%
how is this calculated?

Hollandaise Sauce

Recipe #57043 | 5 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Bev
Mar 24, 2003

Try over Broccoli or a spinach souffle.

3/4 cup (change servings and units)

Ingredients

2 egg yolks
1/3 cup cream
1/2 teaspoon salt
1 lemon, juiced
1/4 cup butter

Directions

1
Place all ingredients, except butter, into a double boiler.
2
Stir until mixture begins to thicken.
3
Remove from heat; stir in butter.
4
Serve over broccoli or spinache souffle.
5
This will not curdle and may be kept in the refrigerator.

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Featured Reviews for This Recipe

From: Kim~In~Canada

On Aug 26, 2009

O.K. but too lemony for me

0 people found this review helpful

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From: MamaBaker

On Apr 18, 2009

Very nice hollandaise and so easy to make! I didn't have cream so I used 'half & half' one time and evaporated milk the last time. Both worked very well. Thanks for posting! Hubby says 'thanks', too!

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From: JenniferB

On Aug 17, 2005

easy and quick. I will certainly make this again. Subsituting buttermilk and 1/2 tsp cornsarch worked just fine if you do not have cream on hand.

3 people found this review helpful

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From: Marsha D.

On May 24, 2005

Delicious Bev! I made Eggs Benedict this morning and needed a hollandaise sauce and came across yours so I gave it a try and was pleased. I did add a dash of Beau Monde for a extra flavor. Thanks for sharing this delicious sauce! I will be making again and trying over broccoli.

3 people found this review helpful

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Read all 13 reviews