Hollandaise sauce

Hollandaise sauce: a warm emulsion of egg yolks and butter, lemony and silky, that elevates asparagus, fish and poached eggs. Delicate but manageable with a gentle bain-marie.

Preparation: 5 min  |  Cooking: 10 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 264 kcal · 2 g protein · 1 g carbohydrate · 28 g fat

Ingredients

• 3 egg yolks
• 120 g butter
• 1 tbsp lemon juice
• 1 tbsp water
• salt pepper

Method

1. Melt the butter gently.
2. Whisk the yolks with the water in a bain-marie until they thicken.
3. Pour in the melted butter in a thin stream, whisking constantly.
4. Add the lemon juice, salt and pepper.

Nutritional benefits

A sauce rich in butter, to be used in small amounts to coat a vegetable or fish. The advantage of making it at home: no additives, and you can lighten it by reducing the butter and stirring in a little fromage blanc (a soft, fresh cheese) at the end of cooking.

Variations and substitutions

• Béarnaise sauce (with tarragon and shallot).
• Lighter (with some fromage blanc).
• With orange (maltaise sauce).
• With herbs.

Storage and making ahead

Use immediately; it cannot be reheated (it splits). Does not keep.

💡 Good to know

Gentle bain-marie and constant whisking: if the water boils, the yolks curdle. Take it off the heat as soon as the sauce coats the whisk.

Read more

Discover more vegetarian recipes · gluten-free recipes.

The foods in this recipe: egg yolks · butter · lemon juice · salt · pepper.

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