"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.
" — TARENELLA
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butter or margarine, melted
1 1/2 tablespoons
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 :)
Far too much lemon juice.
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.
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
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.
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.
WOW! Talk about a recipe that FINALLY got it RIGHT! Awesome taste and easy to make.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Hollandaise Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
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