Found search engine

Homemade Hollandaise Sauce  

Someone sent this to me. This variation of hollandaise has a kick!

Cal: 500 Fat: 53g Carbs: 3g Protein: 5g Fiber: 0g
More Nutrition...

Original recipe serves 2

Ingredients (serves 2)

½ 2x 3x Reset

  • 1 dash paprika
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/2 cup butter
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 egg yolks
  • In My Kitchen

  • You will also need: saucepan Buy on Amazon


    Whip egg yolks with a beater until thick and lemon-colored. Heat slowly in a saucepan over medium low heat. DO NOT LET BOIL.Add butter several slices at a time, letting it melt into yolks before adding more. Add remaining ingredients, stirring constantly,and heat slowly or the sauce will separate. It will take a while to get thick, so don't turn up the heat.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 499.8
    Total Sugars: 0.6g
    Carb.: 2.9g
    Fiber: 0.2g
    Total Fats: 53.2g
    Cholesterol: 455.2mg
    Protein: 4.9g
    Sodium: 609.2mg

    *Data provided by USDA

    Leave a Review:

    You are submitting anonymously. To submit under your username, please Sign in or join.

    We won't share or display your email address.
     Your rating *
    Gena on 2014-04-03

    This is so yummy! I wisked all the ingredients together and then brought it to its thickness. This way worked very well and wasn't clumpy.

    Anonymous User on 2012-02-29

    Very good last minute recipe for anyone craving hollandaise sauce on a pouched egg. I did not add lemon and used a little half n half

    Anonymous User on 2011-03-19

    This recipe works just like it is. For those who don't understand, beat the yolks until they are the color of lemons and thick, then put over medium low heat and add butter a little at a time, stirring constantly. When all butter is melted, add the rest of the ingredients and keep stirring until the sauce thickens, which does take a little while. My daughter and I just made this for our seafood dinner with asparagus and sauteed spinach, red skin mashed potatoes and stuffed mushrooms. It tastes great, a little more flavorful than regular hollandaise.

    (Not yet rated) Anonymous User on 2009-10-25

    stuopid recipe it separates if you leave it for 1 minute to do something else

    (Not yet rated) Anonymous User on 2009-06-07

    Recipe was good but a bit to lemony!

    (Not yet rated) boz on 2009-03-19

    It says it right there in the second-to-last sentence... You add the remaining ingredients after adding the butter.

    (Not yet rated) Anonymous User on 2009-03-19

    this might be a very tasty recipe when finished, but the author doesn't tell the reader anything about when to add each of the ingredients. The instructions only refer to stirring the egg yolks?!?!?