STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A low fat version of the original”
1 cup

Ingredients Nutrition


  1. In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
  2. Makes 1 cup (250 mL) or topping for 8 poached eggs.
  3. TIP:
  4. Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
  5. Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
  6. Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
  7. Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
  8. Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a