Know what’s on your plate
Hollandaise sauce
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 717 kcal —
- Protein 5.1 g 10%
- Carbohydrate 0.9 g 0%
- Fat 78 g 100%
- Saturated fat 46 g 232%
- Fibre 0.1 g 0%
- Sugars 0.5 g —
- Sodium 630 mg 27%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1019 µg 113%
- Vitamin C 1 mg 1%
- Vitamin D 4.2 µg 21%
- Vitamin E 3 mg 20%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.19 mg 15%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 1.1 mg 22%
- Vitamin B6 0.07 mg 4%
- Biotin (B7) 13 µg 43%
- Folate (B9) 23 µg 6%
- Vitamin B12 2.5 µg 104%
Minerals
- Calcium 63 mg 5%
- Iron 2.1 mg 11%
- Magnesium 6 mg 1%
- Phosphorus 183 mg 15%
- Potassium 66 mg 1%
- Zinc 1.2 mg 11%
- Copper 0.06 mg 7%
- Manganese 0.12 mg 5%
- Selenium 16 µg 29%
- Iodine 33 µg 22%
Similar foods
- Hollandaise or bearnaise saucehomemade581 kcal / 100 g
- Bernaise saucehome-made508 kcal / 100 g
- Béarnaise saucehomemade511 kcal / 100 g
- Tomato saucehomemade89 kcal / 100 g
- Barbecue saucehomemade300 kcal / 100 g
- Mint saucehomemade85 kcal / 100 g
- French dressinghomemade680 kcal / 100 g
- Tomato-based saucehomemade70 kcal / 100 g
- Mayonnaisehomemade786 kcal / 100 g
- Hoisin saucehome-made265 kcal / 100 g
Questions about Hollandaise sauce
What do you serve with hollandaise sauce?
It is best known with eggs Benedict, asparagus and poached fish, and also works with steamed green vegetables. Spoon it on just before serving so it stays smooth and warm.
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. Whisk in warm melted butter a little at a time; take the bowl off the heat if the mixture starts to get too hot.
How can you fix split hollandaise sauce?
Whisk a teaspoon of cold water in a clean bowl, then slowly whisk in the split sauce, a teaspoon at a time. If that does not bring it back together, start with a fresh egg yolk and gradually whisk in the broken sauce.
Can you make hollandaise sauce ahead of time?
It is at its best freshly made. If you need to hold it briefly, keep it warm in a bowl over warm—not boiling—water and whisk it occasionally; too much heat can make it split.
Can you keep leftover hollandaise sauce in the fridge?
Refrigerate leftovers promptly in a covered container and use them within a day. Reheat gently over warm water, whisking constantly; discard the sauce if it has been left at room temperature for more than two hours.
Can you freeze hollandaise sauce?
Freezing is not recommended: thawing often makes the butter and egg mixture separate, and whisking may not restore its smooth texture. Make only what you need.
What is the difference between hollandaise and béarnaise sauce?
Béarnaise is a close relative of hollandaise, flavoured with tarragon and a shallot-and-vinegar reduction. Hollandaise usually gets its sharpness from lemon juice.
Source: CoFID (UK) 17-800 · per 100 g · carbohydrate per EU label, fibre excluded
