Jo Cooks · by Joanna Cismaru★ 4.7 (7)
Hollandaise Sauce
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 11%
CARBS 5G13% OF CAL
2G FIBER1G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 14G79% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery, velvety hollandaise sauce made with eggs, lemon juice, and butter. It's rich and tangy. Use it for eggs Benedict or to dress vegetables.
condimentfrench🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup butter
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon cayenne pepper
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 11%
CARBS 5G13% OF CAL
2G FIBER1G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 14G79% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 144mg
- Total sugar
- 1g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 51mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.