The Forktionary Angle
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Definition
A rich, emulsified French sauce made from egg yolks, melted butter, and lemon juice or vinegar, typically served with eggs benedict or asparagus.
Sensory Profile
TasteRich, Buttery, Tangy, Savory
TextureSmooth, Creamy, Viscous, Emulsified
AromaButtery, Lemony, Egg-rich
AcidityMedium
Technical Metrics
Nutrition Facts
Per 28g Calories484 kcal
Total Fat52 g
Saturated Fat31 g
Trans Fat2 g
Cholesterol250 mg
Protein3.7 g
Total Carbohydrate1.7 g
Dietary Fiber0 g
Total Sugars0.2 g
Calcium24 mg
Iron0.4 mg
Potassium45 mg
Chef’s Secret
The key to stable hollandaise is slow butter incorporation and precise temperature control to prevent splitting. If it splits, whisk in a tablespoon of hot water.
Substitutions
Best Match
Béarnaise Sauce
1:1Similar rich, emulsified sauce; differs in herb profile (tarragon).
Mayonnaise
1:1For creamy texture and emulsification, but lacks buttery richness and tang.
Lemon Butter Sauce
1:1For lemon and butter flavors, simpler, less viscous.
Sabayon
1:1Similar egg yolk base, lighter, often sweet; for a delicate alternative.
Buying Guide
Look for vibrant yellow color, smooth consistency. Homemade is best, but good quality pre-made options exist. Check for real butter and egg yolks.
Flavor Pairings
Eggs Benedict Asparagus Poached Salmon Steak Broccoli Artichokes.
