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Hollandaise Sauce
SUBMITTED BY:
STEPHANO
PHOTO BY:
furusob
"This creamy, slightly tart 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."
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
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DIRECTIONS
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.
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.
FOOTNOTES
Wine Tip
Try with a
Chardonnay
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REVIEWS
Reviewed on Sep. 13, 2003 by HOOLIE
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HOOLIE
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.
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12 users found this review helpful
Easier than I thought it would be, and a great treat on my low carb diet! I don't own a double...
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Reviewed on Apr. 21, 2006 by
Caseyspunk
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Caseyspunk
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.
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9 users found this review helpful
This was an amazing recipe, the flavor was great. I did cut down on the lemon juice and used...
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Reviewed on Aug. 14, 2006 by
MEEMEEBULUGA
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MEEMEEBULUGA
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.
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7 users found this review helpful
I'll tone down the leamon next time, but other than that, this is an easy delicious recipe....
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Reviewed on Feb. 16, 2005 by ATOMICLUSH
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ATOMICLUSH
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!
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7 users found this review helpful
This recipe is super! The hollandaise thicken up nicely with very little effort. I took...
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Reviewed on Jan. 25, 2004 by DANA COLE
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DANA COLE
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!
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7 users found this review helpful
Oh my goodness!!! This is the BEST Hollandaise Sauce I have ever had. Not too lemony or...
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Reviewed on May 29, 2006 by
MIDOW
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MIDOW
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.
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5 users found this review helpful
So take this recipe and half it. Keep the yolk amount correct for a full recipes worth. ...
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Reviewed on Oct. 25, 2006 by
Trainguy
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Trainguy
Oct. 25, 2006
Many, many years ago I stayed at the Mccormic Inn in Chicago and room service delivered to me the best Eggs Benedict I have ever eaten. This is not it, but with a tweak & a tweak I'm sure it can be adjusted to duplicate my experience of long ago. Way too much lemon to start, but easy to make. I will tweak and try again.
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4 users found this review helpful
Many, many years ago I stayed at the Mccormic Inn in Chicago and room service delivered to me...
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Reviewed on May 28, 2003 by
ITSIE
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ITSIE
May 28, 2003
This seems to be fail-proof. I made it a number of times and each time it came out perfect. I also added a pinch of nutmeg and thought the sauce only benefited from it. It is now a staple in our home: I usually made it for grilled trout, or steamed veggies. Excellent recipe.
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4 users found this review helpful
This seems to be fail-proof. I made it a number of times and each time it came out perfect. I...
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Reviewed on Dec. 28, 2007 by
TAMALA
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TAMALA
Dec. 28, 2007
Followed recipe exactly. Tasted like lemon egg yolks. My husband said it left a bad taste in his mouth.
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3 users found this review helpful
Followed recipe exactly. Tasted like lemon egg yolks. My husband said it left a bad taste in...
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Reviewed on Aug. 24, 2005 by
SARAHLIZ
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SARAHLIZ
Aug. 24, 2005
This recipe is delicious and SO easy to make. I don't have a double boiler, but it works fine in a regular saucepan. I added lemon to taste, and cut out the salt. It really didn't need it. Just remember to remove it from heat as soon as it's a