Creamy Hollandaise Sauce Recipe - Allrecipes.com
Creamy Hollandaise Sauce Recipe
  • READY IN 15 mins

Creamy Hollandaise Sauce

Recipe by  

"This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2003

Easier than I thought it would be, and a great treat on my low carb diet! I don't own a double boiler, so I just simmered a pan of water and rested a metal bowl on top. The key is to put the yolk mixture in BEFORE the metal bowl heats, so that it warms slowly ... just like Avery said.

 
Most Helpful Critical Review
Dec 28, 2007

Followed recipe exactly. Tasted like lemon egg yolks. My husband said it left a bad taste in his mouth.

 
Apr 21, 2006

This was an amazing recipe, the flavor was great. I did cut down on the lemon juice and used only 3 tablespoons. I will cut down a little more next time as I only like it a little tangy. I eliminated the salt altogether, really it isn't necessary since the butter is salty. I also used margarine as opposed to butter and it still came out wonderful. If you're like me and don't like your sauce with a strong lemony flavor, omit it until the end and just add to your taste.

 
Feb 16, 2005

This recipe is super! The hollandaise thicken up nicely with very little effort. I took everyone's advice and only used 1 1/2 tablespoons of fresh lemon juice and it was perfect! I also altered the recipe a little tiny bit to accomodate the ingredients that I had on hand...I only used 3 yolks because we had extra large eggs and used 1/2 cup (or 1 stick) butter because 1 cup seemed a bit much. I also added a pinch of paprika to give it a little zing. Tasted great with my sauteed asparagus and mushrooms!

 
Aug 14, 2006

I'll tone down the leamon next time, but other than that, this is an easy delicious recipe. NOTE: Add all the ingrediants to the pot prior to adding the egg yolks and you'll find it much easier to incorporate the eggs without cooking them too quickly. Basically it allows you to whisk the eggs the entire time they're in the pot.

 
Jan 25, 2004

Oh my goodness!!! This is the BEST Hollandaise Sauce I have ever had. Not too lemony or thick...just right! Very quick and easy, I found, for my first time making it. I didn't have a double boiler, but I used very low heat and whisked constantly. Served over rosemary chicken and asparagus...mmmmmm! Thank you!

 
May 29, 2006

So take this recipe and half it. Keep the yolk amount correct for a full recipes worth. Perfect amount of lemon this way,nice and thick. Keep heat very low. If it starts to curdle add another yolk, it worked for me.

 
Nov 29, 2007

This recipe has become one of my *old faithfuls*. I cut the lemon down to 3T as well, and I temper my eggs. The recipe halves well, except I reduce the lemon even more, to 1T. As far as consistency, I've never had a problem.

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 327 mg
  • 109%
  • Fat
  • 50.4 g
  • 78%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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