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

Southern Hollandaise Sauce

Recipe by  

"This is one of my Gamommy's from the early 60's. Not too different than the other recipes, but worth putting out there as an option. Serve with cooked vegetables or fish. "

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Ingredients Edit and Save

Original recipe makes 2 /3 cup Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. In the top of the double boiler, slightly beat egg yolks. Slowly whisk in butter, and then gradually whisk in water. Cook, stirring, until thickened. Remove double boiler top from base.
  2. Gradually whisk in lemon juice, and season with salt and cayenne. Cover, and keep hot over warm water until serving.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2014

Thanx so much for all the glowing reviews -- my grandmother has since passed, and it warms my heart to know that her cooking has touched so many people :)................................................ Edit: For those of you having trouble with curdling, it is key that the top of the double boiler be ABOVE (not sitting in) the simmering (not boiling) water to prevent overheating. Also, make sure you whisk in the lemon juice OFF the heat. America's Test Kitchen just released their recipe, and it is almost identical in technique. As for the amount of lemon juice, this is how it was served to me my entire childhood, and I always found it bland at restaurants, so experiment to find your personal preference!

 
Most Helpful Critical Review
Jan 05, 2010

Far too much lemon juice.

 
Dec 17, 2010

Excellent hollandaise sauce recipe. I made this with eggs benedict. The amount of lemon juice was perfect for me. If it begins to separate, just add a splash of cold water and whisk very fast.

 
Jan 03, 2011

A big lemon taste. We used fresh squeezed lemon so it had a full favor as apposed to the acidic taste of the non fresh variety. We served it over an Italian version of eggs Benedict (prosciutto and rustic Italian bread instead of Canadian bacon and English muffins) A keeper, thanks

 
Apr 20, 2011

Simply divine! I gradually added the lemon juice and stopped when it suited my own taste which was about 1 Tbsp. Remember: You can always add, but you can't take away.

 
Apr 23, 2010

THIS IS THE ONE! I have tried several recipes including the ones made in the blender. This is exactly what I think of when I think Hollandaise sauce. So simple and so good.

 
Jan 04, 2010

WOW! Talk about a recipe that FINALLY got it RIGHT! Awesome taste and easy to make.

 
Nov 29, 2010

This recipe is very simple. I doubled everything except the lemon juice and it was still to much. I will make this again but 1 1/2 teaspoons instead of a full 1 1/2 tablespoons.

 

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Nutrition

  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 232 mg
  • 9%

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

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