Sauces · ALWAYS FREE
Lemon hollandaise sauce
A warm lemon-and-butter emulsion whisked over gentle steam with commercially pasteurized yolks.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Use yolks explicitly labeled commercially pasteurized; do not substitute ordinary raw yolks or try to pasteurize them at home. Melt butter gently and keep all milk solids with it. Let it cool until warm, about 120 F / 49 C.
- Bring about 2 cm of water to a gentle simmer in a saucepan, then reduce heat to low. Whisk yolks, lemon juice and about 1 tbsp (15 g) measured water in a heatproof bowl that fits over the pan without touching the water.
- Set the bowl over the gentle steam and whisk continuously, lifting it off whenever it gets too hot, until the mixture thickens slightly and forms brief trails, about 3-5 minutes. Aim for roughly 145-150 F / 63-66 C; this is a texture target, not a home pasteurization process.
- Remove the bowl from the heat. Whisk in the warm melted butter very slowly at first, then in a thin stream as the sauce becomes glossy. Incorporate all butter solids. Whisk in the remaining about 1 tsp (5 g) water and salt.
- Serve immediately, dividing the entire batch into six portions. Do not keep it lukewarm for extended serving or save this small batch for reheating. Discard sauce left at room temperature beyond 2 hours, or 1 hour above 90 F / 32 C. Any eggs, vegetables or bread served beneath it are separate.
Estimated nutrition
Per serving · 1 of 6- Calories
- 147 kcal
- Protein
- 1.5 g
- Total carbohydrate
- 0.5 g
- Total fat
- 15.7 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Six equal portions include all ingredients. Pasteurized-yolk estimate uses the closest complete plain-yolk primary profile; brands may differ, especially products with salt or sugar, which are excluded. Contains egg and milk. Gluten-Free requires labels/cross-contact checks; pasteurized yolks do not make the dish shelf-stable.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Lemon hollandaise sauce: commercially pasteurized unsalted egg yolks; unsalted butter; lemon juice; water; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Lemon hollandaise sauce: commercially pasteurized unsalted egg yolks; unsalted butter; lemon juice; water; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
