Hollandaise Sauce



Serving size

2 tablespoons
30 Minutes

This sauce does not keep well and should be used soon after being made.

Hollandaise Sauce


1 1/2 Tbsp. Cornstarch
2/3 cup 2% milk
1 tsp.. Unsalted butter
2 1/2 Tbsp. Lemon juice
1 large Egg yolk(s)
1/4 tsp. Salt


Place the cornstarch and milk in a sauce pan over low-medium heat. Cook while whisking continuously until it begins to thicken.

Add the butter and whisk until melted.

Slowly add the lemon juice and the salt and whisk until well blended.

Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Look for the flavors and textures in your traditional recipes that let you maximize the taste without sacrifice.

"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."

Alice B. Toklas, Author