Hollandaise Sauce Recipe - Allrecipes.com
Hollandaise Sauce Recipe
  • READY IN 20 mins

Hollandaise Sauce

Recipe by  

"This creamy lemon sauce is a standard. Make it just before serving."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
  2. Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2005

I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary.

Most Helpful Critical Review
Feb 26, 2007

Based on the other reviews, I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!

Aug 17, 2004

wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate.

May 05, 2003

Great over crab cakes and asparagus.

Oct 07, 2007

I've never made hollandaise sauce before, and this came out great! I made it straight from the recipe, no alterations (except that I didn't have white pepper, so I used a bit of black)

Jan 25, 2011

Eggs Benedict is my favorite meal, and I don't even like "breakfast"! It's always been about the Hollandaise sauce...... and wow, this is a winner! I've tried the double boiler method with several recipes and undoubtedly wonderful sauce, but the uncertainty of whether it will break down or "curdle" a bit was always in the back of my mind. This recipe I truly believe is fool-proof! Absolutely easy and a wonderful flavor. Only change I made was added a bit more lemon juice. Perfect!

Mar 08, 2005

Got a new egg poacher for Christmas and needed a good hollandaise sauce recipe. This one was just perfect and very easy to make. I've tried others that come out lumpy but this one came out perfect. I'll use it every time from now on! (oh and not too lemony at ALL)

Dec 27, 2005

Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.


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  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 276 mg
  • 92%
  • Fat
  • 49.4 g
  • 76%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 12 mg
  • < 1%

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

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