Sunday, March 18, 2012

Hollandaise Sauce

This is the lightly lemony sauce you find on Eggs Benedict or vegetables (think asparagus!). There are many ways to make it, most involve a lot more butter. The recipe below is lowers the calories of the traditional sauce quite a lot but retains the wonderful flavor.

The nutrition facts are at Calorie Count!

Hollandaise Sauce


1/2 cup butter
1/4 cup hot water

1/4 t pepper
4 egg yolks
1 1/2 T lemon juice
Optional: salt, up to 1/4 teaspoon


In a small saucepan with the burner set to low or medium, melt the butter, water, and pepper.

In a separate bowl, beat the yolks slightly and add to the butter mixture. Set the burner to low and whisk vigorously with a wooden spoon until it is thick and smooth.

Blend in the lemon juice, taste and add salt if you need it.

If the sauce curdles on you, beat in a teaspoon of very hot water.

Enjoy over every veggie you can find!


  1. Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

  2. You are such a star for putting up the link. Thank you very much. Hopefully soon we will have a nice collection of all things eggy!

  3. This looks yummy.

  4. Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday

  5. Hi Janice. I was looking at this nice egg dish you linked in to Food on Friday and realised that I hadn't signed up to follow your blog. I am following it now and hope you will follow Carole's Chatter back. Cheers.