Calories in Hollandaise: Nutritional facts for Hollandaise Types

A 100g serving of classic hollandaise sauce contains 504 calories. A hollandaise sauce prepared from a powdered mix contains 107 calories per 100g.

One kilogram (1000g) of classic hollandaise sauce supplies 5040 calories. One kilogram of hollandaise sauce prepared from a mix supplies 1070 calories.

Retail brands offer distinct energy profiles, as 1 tablespoon of Gold Gourmet Hollandaise sauce contains 74 calories. A two-tablespoon serving of Knorr Hollandaise sauce provides 137 calories, whereas a serving of Maille Hollandaise (15g) supplies 72 calories. A single tablespoon of classic hollandaise sauce (16g) contains 81 calories, while a single teaspoon (5g) provides 27 calories.

Hollandaise provides some nutritional value derived from the egg yolks and butter used in the preparation. The sauce offers specific wellness advantages, which are outlined below.

• Supports Brain Health: Egg yolks are a concentrated source of choline, an essential nutrient vital for brain development, memory, and neurotransmitter function. A study by Poly, C., et al. (2011), "The relation of dietary choline to cognitive performance and white-matter hyperintensity in the Framingham Offspring Cohort," linked higher choline intake to better cognitive performance.
• Enhances Bone Health: The sauce contains Vitamin D from both egg yolks and butter, a fat-soluble vitamin crucial for calcium absorption and bone mineralization. Research by Holick, M. F. (2007), "Vitamin D deficiency," established the critical role of Vitamin D in preventing bone diseases like rickets and osteomalacia.
• Provides Fat-Soluble Vitamins: Butter and egg yolks supply Vitamin A, which is important for vision, immune function, and cellular communication. A review by Dawson, M. I. (2000), "The importance of vitamin A in nutrition," details the physiological functions of Vitamin A and the consequences of deficiency.

Hollandaise poses significant risks regarding high saturated fat, cholesterol, and calorie content. Nutritionists advise limiting intake to a single teaspoon and choosing a yogurt-based lemon-dill sauce as a healthier alternative to mitigate potential risks. Potential health drawbacks are associated with the sauce, as detailed in the following points.

• Increases LDL Cholesterol: The sauce is extremely high in saturated fat and dietary cholesterol from butter and egg yolks, which can elevate low-density lipoprotein (LDL) cholesterol levels. A presidential advisory from the American Heart Association by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease," strongly recommended replacing saturated fats with unsaturated fats to reduce cardiovascular disease risk.
• High Caloric Density: The immense amount of butter makes hollandaise one of the most calorie-dense sauces, which can easily lead to a surplus of energy and contribute to weight gain. Research by Mozaffarian, D., et al. (2011), "Changes in Diet and Lifestyle and Long-Term Weight Gain in Women and Men," identified high-fat foods as a key contributor to gradual weight gain over time.
• Risk of Foodborne Illness: Traditional hollandaise uses raw or lightly cooked egg yolks, which carries a risk of Salmonella contamination if the eggs are not pasteurized. A report by the Centers for Disease Control and Prevention (CDC) continuously identifies raw or undercooked eggs as a primary source of Salmonella outbreaks.

No, hollandaise is not considered good for health when consumed regularly due to the extremely high content of saturated fat, cholesterol, and calories. The primary health concern relates to cardiovascular risk, as the high intake of saturated fat from butter elevates LDL cholesterol, a conclusion strongly supported by the American Heart Association (Sacks, F. M., et al., 2017) in "Dietary Fats and Cardiovascular Disease." However, when consumed in very strict moderation, the sauce provides some beneficial nutrients. Brain health may receive support from the choline in egg yolks, a nutrient linked to better cognitive function as explored by Poly, C., et al. (2011) in "The relation of dietary choline to cognitive performance and white-matter hyperintensity in the Framingham Offspring Cohort." The Vitamin D content also aids in calcium absorption for bone health, a function detailed by Holick, M. F. (2007) in the review "Vitamin D deficiency."

Energy content changes dramatically between the two main hollandaise preparations based on the ingredients. Classic Hollandaise contains the highest energy load per 100g by a significant margin, as the recipe consists almost entirely of high-fat butter and egg yolks. Hollandaise prepared from a commercial mix offers the lowest caloric density, as these products replace butter and eggs with modified food starch, maltodextrin, and powdered milk, resulting in a much lower fat and calorie count.

Hollandaise is exclusively a savory sauce and is not used in desserts due to the pronounced flavors of egg yolk, butter, and lemon. A distant culinary relative, sabayon (or zabaglione), is a light custard made from egg yolks, sugar, and wine, which is served as a dessert sauce over fruit or cake.

The origin of hollandaise sauce is a subject of culinary debate, but the sauce is widely believed to have been created in France. The name "sauce hollandaise" translates to "Dutch sauce," which may reference a similar Dutch recipe for melted butter or an attempt by French chefs to replicate a sauce they encountered in Holland. The first documented recipe appears in a French cookbook from 1651, "Le Cuisinier François" by François Pierre de la Varenne. The sauce gained immense popularity in the 19th century under the influence of chef Auguste Escoffier, who codified the recipe and designated hollandaise as one of the five foundational mother sauces of French cuisine. The sauce became internationally famous as the essential topping for Eggs Benedict, a dish invented in New York City in the 1890s.