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Quick Hollandaise Sauce

Quick Hollandaise
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Makes 1 cup (serves 6)| Hands-On Time: | Total Time:



  1. In a blender, combine the egg yolks, lemon juice, cayenne, and ½ teaspoon salt and blend until frothy. 
  2. Heat the butter in a small saucepan over medium heat until bubbling (do not let it brown). With the blender running, remove the center cap from the lid and add the hot butter in a thin stream, blending until thickened. If the sauce is too thick, add warm water, 1 tablespoon at a time, to achieve the desired consistency.
  3. Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness. 
By December, 2009

Nutritional Information

  • Per Serving
  • Calories 305
  • Fat 33g
  • Sat Fat 20g
  • Cholesterol 217mg
  • Sodium 170mg
  • Protein 2g
  • Carbohydrate 1g
  • Fiber 0g
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
To keep the sauce warm for up to 20 minutes, transfer it to a small heatproof pitcher and cover the surface of the sauce directly with plastic wrap. Set in a saucepan with 2 inches of barely simmering water until ready to serve.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.