Know what’s on your plate
Hollandaise sauce
Calories & nutrition facts
butter sauce
Nutrition facts
Per 100 g% DV- Calories 430 kcal —
- Protein 4.6 g 9%
- Carbohydrate 0.9 g 0%
- Fat 46 g 59%
- Saturated fat 26 g 132%
- Fibre 0 g 0%
- Sugars 0.4 g —
- Sodium 278 mg 12%
- Cholesterol 414 mg 138%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 481 µg 53%
- Vitamin C 4.3 mg 5%
- Vitamin D 1.5 µg 8%
- Vitamin E 3.2 mg 21%
- Vitamin K 3.4 µg 3%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 0.04 mg 0%
- Pantothenic acid (B5) 2 mg 40%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 64.6 µg 16%
- Vitamin B12 1.7 µg 70%
- Choline 8.7 mg 2%
Minerals
- Calcium 46.1 mg 4%
- Iron 1.2 mg 6%
- Magnesium 3.8 mg 1%
- Phosphorus 112 mg 9%
- Potassium 49.3 mg 1%
- Zinc 0.79 mg 7%
- Copper 0.04 mg 4%
- Manganese 0.04 mg 2%
- Selenium 18.6 µg 34%
Similar foods
Questions about Hollandaise sauce
How do you make hollandaise sauce without it splitting?
Whisk egg yolks with a little lemon juice over a pan of barely simmering water, keeping the bowl above the water. Slowly drizzle in warm melted butter while whisking; take the bowl off the heat if the mixture gets too hot or thickens too quickly.
Can you rescue split hollandaise sauce?
Put a teaspoon of cold water in a clean bowl and whisk the split sauce into it a little at a time. If it is very thick, whisk in a few drops of warm water instead.
What do you serve with hollandaise sauce?
It is a classic with eggs Benedict, asparagus and other steamed vegetables, and goes well with poached fish. Spoon it on just before serving so it stays warm and smooth.
How should you store hollandaise sauce?
Hollandaise is best made just before serving. If you need to hold it briefly, keep it warm over barely warm water and whisk occasionally; don’t let the bowl touch hot water, or the sauce may split.
Can you make hollandaise sauce with raw eggs?
Traditional hollandaise uses yolks warmed gently while they are whisked, rather than eggs left completely raw. For a version that is not fully cooked, use pasteurised eggs and keep the sauce chilled until serving.
What can you use instead of hollandaise sauce?
For a similar buttery finish, use melted butter with lemon juice; for a lighter, tangier topping, try plain yoghurt mixed with lemon and mustard. Neither has the same rich, silky texture as hollandaise.
What is the difference between hollandaise and béarnaise sauce?
Both are butter-and-yolk emulsions, but béarnaise is flavoured with tarragon and a reduction of vinegar, shallot and herbs. Hollandaise usually gets its sharper flavour from lemon juice.
Source: Canadian Nutrient File 6903 · per 100 g · carbohydrate per EU label, fibre excluded
