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Southern Hollandaise Sauce

TARENELLA

"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. "
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Ingredients

15 m servings 130 cals
Original recipe yields 4 servings (2 /3 cup)

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Directions

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  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.
  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: 130 calories; 13.7 g fat; 0.8 g carbohydrates; 1.5 g protein; 133 mg cholesterol; 232 mg sodium. Full nutrition

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Reviews

Read all reviews 55
  1. 74 Ratings

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Most helpful positive review

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 :)...........................................

Most helpful critical review

Far too much lemon juice.

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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 :)...........................................

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...

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.

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 fr...

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!