Hollandaise Sauce

    Hollandaise Sauce

    (178)
    5saves
    15min


    167 people made this

    About this recipe: Egg yolks, butter, and lemon juice combine to make this age old sauce from France. It's creamy, slightly tangy, always delicious and goes great over eggs, fish, steamed veggies or meats. Be careful, keep the heat low so that the egg yolks don't curdle, and whisk constantly.

    Ingredients
    Serves: 4 

    • 4 egg yolks
    • 3 1/2 tablespoons lemon juice
    • 1 pinch ground white pepper
    • 1/8 teaspoon Worcestershire sauce
    • 1 tablespoon water
    • 225g butter, melted
    • 1/4 teaspoon salt

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    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.
    2. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce and 1 tablespoon water.
    3. 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.
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    Reviews and Ratings
    Global ratings:
    (178)

    Reviews in English (176)

    by
    1

    - -  -  25 Jan 2016

    by
    212

    Easier than I thought it would be, and a great treat on my low carb diet! I don't own a double boiler, so I just simmered a pan of water and rested a metal bowl on top. The key is to put the yolk mixture in BEFORE the metal bowl heats, so that it warms slowly ... just like Avery said.  -  12 May 2002  (Review from Allrecipes US | Canada)

    by
    119

    This was an amazing recipe, the flavor was great. I did cut down on the lemon juice and used only 3 tablespoons. I will cut down a little more next time as I only like it a little tangy. I eliminated the salt altogether, really it isn't necessary since the butter is salty. I also used margarine as opposed to butter and it still came out wonderful. If you're like me and don't like your sauce with a strong lemony flavor, omit it until the end and just add to your taste.  -  01 Apr 2006  (Review from Allrecipes US | Canada)

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