Recipe by Jeff
"This creamy lemon sauce is a standard. Make it just before serving."
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1 1/2 tablespoons
fresh lemon juice
unsalted butter, chilled
unsalted butter, melted
salt to taste
ground white pepper
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.
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!
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.
Great over crab cakes and asparagus.
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)
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!
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)
Very easy and very yummy! Pleasured my porterhouse steak with it and was absolutely fabulous! Thanks for the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 444
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