Low Calorie Healthy Hollandaise Sauce Recipe | The Bewitchin' Kitchen (2024)

FAQs

How many calories are in homemade hollandaise sauce? ›

There are 67 calories in 1 tablespoon of Hollandaise Sauce.

If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

White wine vinegar provides an excellent alternative to lemon juice, but it's worth noting that other citrus options like orange, blood orange, or lime juice can also be used as substitutes. The beauty of these alternatives is that they can impart unique and intriguing flavor profiles to your sauce.

Worst: Eggs Benedict

The calories come in the high-fat Hollandaise sauce. When you're eating out, going light on the sauce can help.

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella. The pasteurization process kills harmful bacteria, including salmonella.

If you are concerned about salmonella, use pasteurized eggs or cook the eggs to at least 165F to kill any bacteria; however, this can potentially cause the eggs to scramble. Egg yolks start to coagulate around 149F (65C) and will start to curdle around 160-170F (yolks completely curdle at 185F (85C).

Should hollandaise sauce be hot or cold on eggs Benedict? ›

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

Add a tablespoon of sour cream, a sprinkle of Old El Paso™ taco seasoning and fresh cilantro to a batch of Hollandaise. Serve it over an English muffin with ham, tomato, and a poached egg for a scrumptious twist on Eggs Benedict.

Unsalted butter – Butter is the key ingredient to helping your hollandaise emulsify and thicken up to a nice consistency.

Usually you add a pinch of sugar to mask the acidity. Maybe whip in a teaspoon of butter too. Hollandaise is pretty easy to make from scratch.

2 tablespoons of hollandaise sauce (Old Country / HomeTown Buffet) contains 70 Calories.

High in Nutrients: Hollandaise sauce is made from egg yolks, which are a great source of nutrients such as vitamins A, D, and E, as well as minerals like iron and selenium. The butter used in the sauce is also a good source of vitamin A and other essential fatty acids.

A typical serving for an Eggs Benedict with one English muffin and two eggs has approximately 4 tablespoons of hollandaise sauce. This equates to 320 calories, and 36 grams of fat (20 of them saturated) in the sauce alone. Tack on another 10 grams of fat for two eggs, and this is a very fat-heavy meal.

550 grams of classic eggs benedict, 2 eggs (Mike's Restaurants) contains 1090 Calories. The macronutrient breakdown is 28% carbs, 55% fat, and 16% protein. This is a good source of protein (80% of your Daily Value), fiber (32% of your Daily Value), and calcium (35% of your Daily Value).