Mmmmm… butter and eggs whippedtogether until creamy, with a little tangy zip to boot! What could be more delicious? This hollandaise sauce is a regular at our table because it is easy to make and full of healthy proteins and fats, and our kids’ favorite saucefor its buttery flavor.
(Because what kid doesn’t love butter, right?)
The Secret to Loving Veggies? Hollandaise Sauce!
It’s not hard at all to make hollandaise sauce from scratch. Thissauce has only 4 ingredients, all of which are basics found in almost anykitchen at any time.
Hollandaise sauce may be most often associated with eggs Benedict (see my grain-free version of Eggs Benedict here), but this versatile lemon-butter sauce also really dressesup seafood, vegetables, and sides. In fact it’s our little trick for getting our kids to eat veggies that may not be their favorite.
I love hollandaise sauce on asparagus (especially wrapped in nitrate-free bacon or prosciutto… mmm!… or on freshly grilled salmon with cauliflower rice.
I didn’t attempt making hollandaise sauce for a long time, but now I wish I had tried it much sooner. In fact I love it so much I put it in my Wellness Mama Cookbook.Like all of my recipes in the cookbook, I aim for healthy, easy, fast, and low prep… let me knowif you think this hollandaise sauce fits the bill!
A Note on Eggs
Some may be concerned that hollandaise sauce calls for the use of raw eggs. Using raw tempered eggsis a common practice in the culinary world. Julia Child wasn’t afraid of raw eggs (or butter for that matter), and classic hollandaise recipes have relied on this ingredient for ages.
That being said, I’m the first to admitour food system has changed dramatically in the last few generations.To alleviate any concerns about safety Iuse onlyfresh pastured eggs from a trusted source to reduce the risk of illness (and wash the shells thoroughly before cracking).
Empowered Sustenance has a great article about the health benefits of fresh eggs and why the source matters when it comes to safety.
But on to the recipe!
How to Make Hollandaise Sauce (from Scratch)
This recipe calls for a double boiler, but it’s easy to improvise one by setting a glass or stainless steel bowl overa pan of boiling water. The bowl should not actually touch the water. Experiment tofind a size that fits.
This recipe doesn’t store well, unfortunately, but since it comes togetherin less than 15 minutes and in one bowl (my favorite kind of recipe!) it’s not much trouble to whip up forbreakfast, lunch, or dinner!
Check out below the recipe for other uses for hollandaise!
Perfect Hollandaise Sauce Recipe
Delicious and creamy homemade hollandaise sauce made with only five ingredients and in 15 minutes.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Calories 64kcal
Author Katie Wells
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Servings
Ingredients
- ½ cup butter melted
- 4 egg yolks
- 2-3 tsp fresh lemon juice
- salt and pepper
Instructions
Melt butter and make sure it is just warm, not hot.
In a medium bowl, whisk egg yolks with lemon juice and spices until smooth.
Put the bowl with the egg yolks on top of a small pan of boiling water, making sure the bowl doesn’t touch the water, or in a double boiler.
Whisk the egg yolks constantly while slowly adding the melted butter.
Once well incorporated, continue to whisk for approximately 2-3 minutes until it starts to thicken.
Use immediately, or remove from heat and cover until serving.
If it starts to separate, mix in ½ tsp or so of warm water before serving.
Nutrition
Nutrition Facts
Perfect Hollandaise Sauce Recipe
Amount Per Serving (1 TBSP)
Calories 64Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 4.1g26%
Cholesterol 68mg23%
Sodium 78mg3%
Carbohydrates 0.2g0%
Protein 0.7g1%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
This recipe does not store and reheat well at all, so for best results use immediately.
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Try these other ways to use hollandaise sauce!
- On steamed cauliflower, carrots, and broccoli (California Medley)
- Over an omelette
- Over chicken breast topped with nitrate-free Canadian bacon and melted cheese for an impromptu chicken cordon bleu
- As a dip for bacon wrapped salmon cakes
- As a dip with blanched and chilled asparagus for a snack
Ever made hollandaise sauce? If not, will you attempt this recipe? Let me know below!
