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Hollandaise Sauce Calories
Classic French sauce made with eggs and butter
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
2 tablespoon (medium) of Hollandaise Sauce (30 g) has 111 calories. That works out to 370 calories per 100 g. It contains 0.8 g of carbs, 1.3 g of protein, 11.7 g of fat and 0 g of fiber. Its 105 µg of Vitamin A covers 12% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
What is Hollandaise Sauce?
Hollandaise sauce is a classic French emulsion made by whisking egg yolks with melted butter and lemon juice or a little vinegar. When properly made, it is smooth and glossy, with a rich buttery flavour balanced by a gentle tang. It is best known as a topping for eggs Benedict, but it also works well with asparagus, other vegetables and fish.
In many English-speaking kitchens, it is served at brunch or alongside a special meal rather than used as an everyday table sauce. It is particularly rich in fat, so a small spoonful can bring plenty of flavour. Try it with steamed greens or poached eggs, and use a lighter hand if you want the rest of the plate to stay fresh and simple.
Hollandaise Sauce Nutrition Facts
Selected: 100 g
370
KCAL / 100G
Carbs
2.5g
· 1% DV
Protein
4.5g
· 9% DV
Fat
39g
· 50% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 5% · Fat 92%
Hollandaise Sauce Vitamins & Minerals
Vitamins
Vitamin A
350µg · 39% DV
Biotin
10µg · 33% DV
B12
0.5µg · 21% DV
Vitamin E
2.2mg · 15% DV
Minerals
Selenium
11µg · 20% DV
Sodium
340mg · 15% DV
Iodine
18µg · 12% DV
Phosphorus
85mg · 12% DV
How Nutritious Is Hollandaise Sauce?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Hollandaise Sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Hollandaise Sauce
To burn the 370 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Hollandaise Sauce Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Hollandaise Sauce Contain Allergens?
Contains these allergens:
Which Diets Is Hollandaise Sauce Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Hollandaise Sauce Fat Profile
SATURATED
24g
MONOUNSATURATED
10g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Frequently Asked Questions About Hollandaise Sauce
What is Hollandaise Sauce?
Hollandaise Sauce is a warm, rich French-style emulsion made by whisking egg yolks with melted butter and lemon juice or vinegar. It has a smooth, creamy texture and a slightly tangy taste, and is commonly served with eggs, vegetables, or fish.
What is Hollandaise Sauce made of?
Hollandaise Sauce is made mainly from egg yolks, butter, and lemon juice, with salt and sometimes pepper added for seasoning. The yolks are gently heated and whisked while butter is incorporated gradually, creating the sauce’s thick, smooth consistency.
How do you make Hollandaise Sauce?
To make Hollandaise Sauce, whisk egg yolks with lemon juice over gently simmering water, then slowly drizzle in warm melted butter while whisking constantly. Keep the bowl above—not touching—the water, and remove it from the heat if the mixture starts to thicken too quickly.
Why does Hollandaise Sauce split?
Hollandaise Sauce usually splits when butter is added too quickly, the mixture is not whisked enough, or it gets too hot. The fat separates from the liquid, and overheated egg yolks can curdle. Gentle heat and a slow stream of butter help keep the emulsion stable.
How do you fix broken Hollandaise Sauce?
You can often fix broken Hollandaise Sauce by whisking a teaspoon of warm water in a clean bowl and gradually whisking the split sauce into it. Another option is to whisk a fresh egg yolk, then slowly add the broken sauce. Avoid reheating it over high heat.
What do you serve with Hollandaise Sauce?
Hollandaise Sauce is best known as the topping for eggs Benedict, usually spooned over poached eggs and an English muffin. It also pairs well with asparagus, broccoli, salmon, and other mild vegetables or fish, where its buttery tang complements rather than hides the food.
How long does Hollandaise Sauce last in the fridge?
Hollandaise Sauce can be refrigerated in a covered container for up to two days, though its texture is best when freshly made. Because it contains egg, chill leftovers promptly and do not leave the sauce at room temperature for an extended period.
Can you reheat Hollandaise Sauce?
Yes, Hollandaise Sauce can be reheated gently over a bowl of warm water while you whisk it continuously. Direct high heat or vigorous microwave heating can make it separate or turn the egg yolks grainy. If it becomes too thick, whisk in a few drops of warm water.
Can you make Hollandaise Sauce ahead of time?
Yes, Hollandaise Sauce can be made shortly before serving and kept warm briefly over warm—not hot—water, with occasional whisking. It is less reliable after chilling because the butter sets and the emulsion can break during reheating, so freshly made sauce gives the smoothest result.
What is the difference between Hollandaise Sauce and béarnaise sauce?
Hollandaise Sauce gets its tang mainly from lemon juice, while béarnaise is flavored with a vinegar-and-wine reduction, shallots, and tarragon. Both are warm butter-and-yolk emulsions, but béarnaise has a more pronounced herbal, savory flavor and is often served with steak.
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Nutrition data compiled from USDA FoodData Central and scientific sources.