Classic Hollandaise Sauce

    Classic Hollandaise Sauce

    69saves
    15min


    199 people made this

    A traditional French sauce, hollandaise sauce is often regarded as being difficult but as shown in this recipe it is actually quite easy.

    Ingredients
    Serves: 4 

    • 4 egg yolks
    • 3 1/2 tablespoons lemon juice
    • 1 pinch ground white pepper
    • 1 tablespoon water
    • 250g butter, melted
    • 1/4 teaspoon salt

    Directions
    Preparation: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 and 1 tablespoon water.
    3. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.
    4. 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.

    Recently Viewed

    Reviews (9)

    by
    20

    Altered ingredient amounts. This was an amazing recipe, the flavour 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 flavour, omit it until the end and just add to your taste. - 29 Sep 2008

    by
    15

    Altered ingredient amounts. This recipe is super! The hollandaise thicken up nicely with very little effort. I took everyone's advice and only used 1 1/2 tablespoons of fresh lemon juice and it was perfect! I also altered the recipe a little tiny bit to accomodate the ingredients that I had on hand...I only used 3 yolks because we had extra large eggs and used 125g butter because 1 cup seemed a bit much. I also added a pinch of paprika to give it a little zing. Tasted great with my sauteed asparagus and mushrooms! - 29 Sep 2008

    by
    10

    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. - 29 Sep 2008

    Write a review

    Click on stars to rate