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Southern Hollandaise Sauce

Southern Hollandaise Sauce

Name: Southern Hollandaise Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 /3 cup
Ingredients: 2 egg yolks; ¼ cup butter or margarine, melted; ¼ cup boiling water; 1 ½ tablespoons lemon juice; ¼ teaspoon salt; 1 pinch cayenne pepper

Rating: 4.25 stars

75 Ratings
56 Reviews
7 Photos

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.

By TARENELLA

Recipe Summary

prep:

5 mins

cook:

10 mins

total:

15 mins

Servings:

Yield:

2 /3 cup

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 egg yolks
¼ cup butter or margarine, melted
¼ cup boiling water
1 ½ tablespoons lemon juice
¼ teaspoon salt
1 pinch cayenne pepper

Directions

Step 1

Bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. In the top of the double boiler, slightly beat egg yolks. Slowly whisk in butter, and then gradually whisk in water. Cook, stirring, until thickened. Remove double boiler top from base.

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Step 2

Gradually whisk in lemon juice, and season with salt and cayenne. Cover, and keep hot over warm water until serving.

Nutrition Facts

Per Serving:

129.6 calories; 1.5 g protein; 0.8 g carbohydrates; 132.9 mg cholesterol; 231.6 mg sodium. Full Nutrition

Reviews (56)

Most helpful positive review

TARENELLA

05/10/2014

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:)................................................ Edit: For those of you having trouble with curdling it is key that the top of the double boiler be ABOVE (not sitting in) the simmering (not boiling) water to prevent overheating. Also make sure you whisk in the lemon juice OFF the heat. America's Test Kitchen just released their recipe and it is almost identical in technique. As for the amount of lemon juice this is how it was served to me my entire childhood and I always found it bland at restaurants so experiment to find your personal preference! Read More

Helpful

(75)

Most helpful critical review

igotoyorku

01/05/2010

Far too much lemon juice. Read More

Helpful

(2)

75 Ratings

5 star values: 46
4 star values: 18
3 star values: 2
2 star values: 2
1 star values: 7

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

TARENELLA

05/10/2014

Helpful

(75)

TARENELLA

05/10/2014

Helpful

(75)

Joannayarbrough

12/17/2010

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. Read More

Helpful

(28)

Peterdan

01/03/2011

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 Read More

Helpful

(23)

DIZ♥

04/20/2011

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. Read More

Helpful

(14)

mommy

04/23/2010

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. Read More

Helpful

(13)

RALLYSPORTGRL

01/04/2010

WOW! Talk about a recipe that FINALLY got it RIGHT! Awesome taste and easy to make. Read More

Helpful

(11)

motomom3273

11/29/2010

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. Read More

Helpful

(8)

Kristen DuFrain

09/08/2011

This was my first time making hollandaise and it came out GREAT! I found that as the sauce sat the lemon flavor intensified so next time I will add a little less. I kept squeezing some in from a fresh lemon so I'm not sure exactly how much I used. I think the best way to judge is taste and if it's just about there let it sit 5 minutes and it will be perfect. Otherwise I followed the recipe exactly and it was as good as you can get (better in some cases!) in any restaurant. Read More

Helpful

(6)

arnandlor

01/01/2012

Didn't have a double boiler so added water and butter in a pan on low on oven until melted through and slowly added in egg yolks and it worked out perfectly! Read More

Helpful

(5)

igotoyorku

01/05/2010

Far too much lemon juice. Read More

Helpful

(2)

More Reviews

Reviews for: Photos of Southern Hollandaise Sauce

1 of 56

All Reviews

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.

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.

Didn't have a double boiler so added water and butter in a pan on low on oven until melted through and slowly added in egg yolks and it worked out perfectly!