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Hollandaise Sauce


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Hollandaise Sauce 0 Picture


  • 1 cup butter room temperature
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons water
  • 3 egg yolks
  • Salt to taste
  • Freshly-ground white pepper to taste


Servings 8


Step 1

Cut butter into 1-inch pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about 1 tablespoon. Remove from heat and add 1 tablespoon cold water.

Beat egg yolks lightly and whisk into lemon water. Over low heat, whisk the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste.

This recipe yields 8 servings; 0.5 carb grams per serving.

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