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Hollandaise

Warm emulsion of egg yolk, butter and acid.

Hollandaise — illustrative ingredient image

About Hollandaise

Hollandaise is a warm emulsion of egg yolk, melted butter, and an acidic liquid such as lemon juice or vinegar. It is a classic sauce for eggs, asparagus, fish, and other vegetables, and may be seasoned with salt, pepper, or spices.

It is rich, buttery, and lightly tangy, with a smooth, creamy, pourable texture when properly emulsified. The sauce is commonly pale yellow to yellow. Gentle heat keeps it fluid, while excessive heat can make the emulsion curdle or separate; cooling makes it thicker.

Hollandaise is prepared by whisking egg yolk with acid while gradually incorporating warm melted butter, often over gentle heat. It is served warm in a bowl, poured over food, or held briefly before serving. Variations may use clarified butter, different acids, or added herbs and spices.

Ingredient type
sauce

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Where hollandaise appears

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Name examples awaiting language review. Confirm the specific food or product.

Local names for hollandaise

Names and romanised forms to recognise on menus and labels.

English

hollandaise

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Hollandaise nutrition & diet

Hollandaise nutritional value

Reference: Hollandaise sauce, homemade

Per 100 g of the edible portion of the stated reference food.

Calories
717kcal
Protein
5.1g
Carbs
0.9g
Fat
77.9g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. CoFID 2021 food code 17-800. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the finished sauce as served, not isolated egg yolk, butter, or acid. Recipe proportions, clarified or whole butter, added cream, seasoning, and holding temperature affect the product. Distinguish a homemade emulsion from a commercial mix or shelf-stable sauce, which may contain starches or other additions.

Compare the right form: Match the reference to finished hollandaise, specifying homemade or commercial form, butter type, egg content, acid, and added thickeners.

Diet considerations

Hollandaise is animal-derived through egg yolk and butter. Commercial or restaurant versions may add dairy ingredients, starches, oils, preservatives, or flavorings, while served dishes may include meat, fish, vegetables, or cereal components. Compatibility and carbohydrate patterns depend on the sauce formulation, accompanying food, and portion.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Hollandaise sauce, homemade ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .