📍 Where this dish comes from: Paris · The Seine
Discover the history of this region →
Discover the history of this region →
The mother sauce of the egg yolk family — a warm butter emulsion flavored with lemon and white wine reduction, silky, rich, and the inseparable companion of poached eggs, asparagus, and salmon. Hollandaise is naturally keto and arguably the most impressive of all French sauces to master.
What You’ll Need
Servings: 6 servings
Calories: 360kcal
Ingredients
- 3 egg yolks
- 250 g clarified butter warm
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice of 1/2 lemon
- Salt, cayenne, white pepper
Instructions
- Combine vinegar and water in a small pan. Reduce to 1 tablespoon.
- Place yolks and reduction in a heatproof bowl over barely simmering water.
- Whisk vigorously until yolks are thick, pale, and increased in volume.
- Remove from heat. Slowly drizzle warm clarified butter in a very thin stream, whisking continuously.
- Add lemon juice. Season with salt, cayenne, and white pepper.
- Keep warm in the bowl over very warm water, covered. Whisk occasionally.
- Serve with poached eggs, asparagus, or grilled salmon.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 4g | Fat: 38g
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Health Benefits
- Hollandaise’s clarified butter base provides a good source of vitamin K2.
- Egg yolks contribute phosphatidylcholine, an important nutrient for cell membrane structure.
- Lemon juice provides vitamin C, which can help enhance iron absorption from foods eaten alongside it.