Hollandaise Sauce Recipe
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Hollandaise Sauce

By: STEPHANO 
"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."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (101)

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 464 | Total Fat: 50.4g | Cholesterol: 327mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 13, 2003 by HOOLIE   view full review
Easier than I thought it would be, and a great treat on my low carb diet! I don't own a double...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 21, 2006 by Caseyspunk   view full review
This was an amazing recipe, the flavor was great. I did cut down on the lemon juice and used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 16, 2005 by ATOMICLUSH   view full review
This recipe is super! The hollandaise thicken up nicely with very little effort. I took...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 14, 2006 by MEEMEEBULUGA   view full review
I'll tone down the leamon next time, but other than that, this is an easy delicious recipe....
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on May 29, 2006 by MIDOW   view full review
So take this recipe and half it. Keep the yolk amount correct for a full recipes worth. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 25, 2004 by DANA COLE   view full review
Oh my goodness!!! This is the BEST Hollandaise Sauce I have ever had. Not too lemony or...
The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 28, 2007 by TAMALA   view full review
Followed recipe exactly. Tasted like lemon egg yolks. My husband said it left a bad taste in...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 25, 2006 by Trainguy   view full review
Many, many years ago I stayed at the Mccormic Inn in Chicago and room service delivered to me...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 29, 2007 by jeannine1976   view full review
This recipe has become one of my *old faithfuls*. I cut the lemon down to 3T as well, and I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on May 28, 2003 by ITSIE   view full review
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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