Connect with Us: Foodservice

Hollandaise Sauce Recipe

5 stars - based on 3 reviews
| 3 Reviews

Enjoy this simple sauce with confidence! Hollandaise sauce is delicious over asparagus, seafood, and more!

Servings: 8

Active time: 20 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 3 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 pinch ground cayenne pepper
  • 2 stick(s) unsalted butter, melted (1 cup)
  • 1/4 c finely chopped basil


  1. Whisk egg yolks, half the lemon juice (1 1/2 Tbsp), salt and cayenne until ribbony.
  2. Slowly add melted butter to the egg mixture in a thin stream, whisking constantly to form an emulsion.
  3. Once emulsified, whisk in remaining 1 1/2 Tbsp lemon juice.
  4. Top with chopped basil.


Separating Eggs

For best results when separating pasteurized eggs, place eggs in a bowl of warm water for 10 minutes prior to separation. To separate, use a funnel or an egg separator.


by Rae on 02/19/16
I discovered that safeeggs come in different brands and ratings I bought A eggs at Sprouts and AA eggs at Safeway for about $1 less. The Safeway eggs were Davidson. Sprouts is new to me and I know our Safeway is not loyal to new items. But I hope I can continue to get safeeggs, preferrably AA.!

by Rae on 02/19/16
This was my first time to make Hollandaise with pasteurized eggs. I put the eggs in 102 F water for the 10 minutes suggested (warm water). I used my hands and a too small egg separator to separate the eggs. Put the bowl of yolks over a bowl with some warm water. I made a really good Hollandaise. But, next time I will clarify the butter and maybe reduce the salt by a few grains!! We put the Hollandaise on pork tender loin, asparagus and steamed potatoes. Was a really good/rich dinner!!

by JennyG65 on 01/03/12
I am a huge fan of Hollandaise sauce. This recipe was so simple to whip up for a Saturday breakfast with the family. My kids love it just the way it is! When I made the second batch for my husband and myself I added about a teaspoon of white truffle oil and it was absolutely delicious.

We are huge fans of your recipes!

Nutrition Facts

Serving Size (1 oz)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 220
Total Fat 25g (38% DV)
Saturated Fat 15g (75% DV)
Trans Fat 0.5g
Cholesterol 140mg (47% DV)
Sodium 170mg (7% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 3g
Vitamin A 15%
Vitamin C 4%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Safe Italian Mayonnaise recipe without the risk of Salmonella. More Gluten-Free Recipes
  • Light, flaky, and sweet lavender scones with lemon curd recipe! More New Year's Brunch Recipes
  • Devonshire Cream Sauce for Fresh Fruit recipe - Inspired by Ireland. More Sauce Recipes
  • Apply, Cheddar, Rosemary Quiche recipe - perfect for #brunch! More Vegetarian Recipes

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.