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Hollandaise Sauce

  • Author: Maxine Dubois
  • Total Time: 5 minutes
  • Yield: 1 cup 1x


This hollandaise sauce is made with three different ingredients: room temperature egg yolks, melted salted butter, and lemon juice.


  • 3 egg yolks, at room temperature
  • 10 tablespoons salted butter
  • 1 tablespoon lemon juice


  1. Add butter in a bowl and place in a microwave. Place a paper towel on top to prevent mess. Microwave for 10-15 seconds, until the butter is melted. P
  2. lace the yolks in a food processor or blender.
  3. Add the melted butter into the blender, as well as the lemon juice and blend until smooth.


How to separate egg yolks: Set out two bowls. Gently crack the egg using the rim of a bowl, close to the middle. Pry the egg open and let the yolk setting in the lower half of the egg shell while the egg white run off the sides of the eggs into one of the bowl. Transfer the egg yolk into the other shell halve, letting the egg whites drip off the shell. Keep transferring between the two egg shells until most of the whites have dripped off. Place the egg yolk in the clean bowl that is left. Chilled eggs are usually easier to separate. For this dish, the hollandaise sauce should be blended with the yolks at room temperate. Let the yolk sit in the bowl for 10-20 minutes, until the yolk is at room temperature.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Method: Blending
  • Cuisine: French


  • Serving Size: 1
  • Calories: 191.7
  • Sodium: 49.4 mg
  • Fat: 19.8 g
  • Carbohydrates: 1.4 g
  • Fiber: 0.1 g
  • Protein: 2.9 g
  • Cholesterol: 246.2 mg