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Hollandaise Sauce

Marisa Dooley (author)
Hollandaise Sauce

Eggs Benedict has long been the breakfast of celebration in my family. Every birthday, graduation, and mother’s day, the honoree is more than likely to choose eggs benedict for their special meal. Of course, the most special part of this dish is the hollandaise sauce. Hollandaise is not too difficult to make at home and can be used to dress up so many dishes. Serve it over a simple poached egg, salmon, or steamed vegetables like green beans, asparagus, or broccoli. 

Ingredients
2 yolk eggs
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 pinches sea salt
1 pinches freshly ground black pepper
1 cups melted, still warm butter

Nutrition Facts

Per serving Recipe serves 4

Calories from
  • Protein 4%
  • Net carbs 1%
  • Fat 95%
Full nutrition facts
Macros
Energy & Macronutrients
Calories
454kcal
Protein
4.5g
Total Carbohydrates
0.79g
Dietary Fiber
0.02g
Net Carbs
0.77g
Total Sugars
0.34g
Sucrose
0.03g
Glucose
0.19g
Fructose
0.08g
Total Fat
49g
Saturated Fat
30.2g
Monounsaturated Fat
13.1g
Polyunsaturated Fat
2.3g
Trans Fat
1.9g
Cholesterol
239mg
Sodium
410mg
Vitamins
Water-Soluble Vitamins
Vitamin C
3mg
Thiamin (B1)
0.02mg
Riboflavin (B2)
0.16mg
Niacin (B3)
0.05mg
Pantothenic Acid (B5)
0.55mg
Vitamin B6
0.06mg
Folate (B9)
18µg
Vitamin B12
0.38µg
Choline
104mg
Fat-Soluble Vitamins
Vitamin A (Retinol)
431µg
Vitamin D
0.63µg
Vitamin E (Alpha-Tocopherol)
1.7mg
Vitamin K1 (Phylloquinone)
4.1µg
Minerals
Minerals
Calcium
32.2mg
Iron
0.57mg
Magnesium
5.5mg
Phosphorus
76.6mg
Potassium
64.9mg
Zinc
0.46mg
Copper
0.02mg
Manganese
0.01mg
Selenium
10.3µg
Fluoride
1.9µg
Amino Acids
Essential Amino Acids
Histidine
0.11g
Isoleucine
0.24g
Leucine
0.39g
Lysine
0.33g
Methionine
0.13g
Phenylalanine
0.24g
Threonine
0.2g
Tryptophan
0.06g
Valine
0.3g
Non-Essential Amino Acids
Alanine
0.25g
Arginine
0.28g
Aspartic Acid
0.46g
Cystine
0.09g
Glutamic Acid
0.63g
Glycine
0.15g
Proline
0.21g
Serine
0.33g
Tyrosine
0.18g
Fatty Acids
Short-Chain Fatty Acids (SCFAs)
Butyric Acid (4:0)
1.8g
Caproic Acid (6:0)
1.1g
Medium-Chain Fatty Acids (MCFAs)
Caprylic Acid (8:0)
0.68g
Capric Acid (10:0)
1.4g
Monounsaturated Fatty Acids
Oleic Acid (18:1 cis)
12.4g
Omega-3 Fatty Acids
ALA (18:3 n-3)
0.19g
DHA (22:6 n-3)
0.02g
Omega-6 Fatty Acids
Linoleic Acid (LA)
2g
Arachidonic Acid (AA)
0.06g
Other
Carotenoids
Beta-Carotene
89.7µg
Beta-Cryptoxanthin
3.1µg
Lutein + Zeaxanthin
160µg
Other Compounds
Betaine
0.26mg