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Hollandaise Sauce

SUBMITTED BY: STODDARDL      PHOTO BY: grumblebee

"The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!"
PREP TIME  2 Min
COOK TIME  8 Min
READY IN  10 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 egg yolks
  • 1/2 lemon, juiced
  • 1 teaspoon cold water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup butter

DIRECTIONS

  1. In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Note

If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by LOCKLANDWORTH
This is the perffect hollandaise. You will notice that the only people that have complained about it are the people that used the actual amount of salt or pepper. It's either 5 stars or 1 star. People, all cooks know that you salt and pepper to taste, always take that measure with, well, a grain of salt.

21 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2006 by BoJacks
Salt and pepper to taste, people, salt and pepper to taste. Have any of you cooked anything before? What makes this a good recipe is the process, a lot faster than the traditional methods with the same result. Also, the proportions are right for the other ingredients except the lemon, I would use slightly less lemon, however if it’s a small lemon, half is right, but the egg to butter is the right amount. The cold water trick is also very useful for saving a broken sauce.

8 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2006 by MARYNOCHKA
I never in my entire life gave anybody 0ne Star only. It is the first time. The proportion at the beginning looked very odd: 1 teaspoon of salt and juice of ½ lemon for 3 egg yolks and ½ cup of butter! So, I put just the half of salt. The souse came salty like a sea salt and sour like a lemon itself. It is bad, really bad recipe.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 168

  • Total Fat: 17.9g
  • Cholesterol: 148mg
  • Sodium: 548mg
  • Total Carbs: 1.3g
  •     Dietary Fiber: 0.5g
  • Protein: 1.7g

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