Southern Hollandaise Sauce

74 Ratings
  • 5 Rating Star 45
  • 4 Rating Star 18
  • 1 Rating Star 7
  • 2 Rating Star 2
  • 3 Rating Star 2
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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
+ 3
+ 2
prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

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

Nutrition Facts

Per Serving:
129.61 calories; 1.46 g protein; 0.82 g carbohydrates; 0.04 g dietary-fiber; 0.2 g sugars; 13.72 g fat; 8.08 g saturated-fat; 132.93 mg cholesterol; 496.17 IU vitamin-a-iu; 0.29 mg niacin-equivalents; 0.03 mg vitamin-b6; 2.63 mg vitamin-c; 13.33 mcg folate; 15.11 mg calcium; 0.24 mg iron; 1.26 mg magnesium; 20.63 mg potassium; 231.56 mg sodium; 0.02 mg thiamin; 123.47 calories-from-fat; 2 percent-of-calories-from-carbs; 93 percent-of-calories-from-fat; 4 percent-of-calories-from-protein; 54 percent-of-calories-from-sat-fat

Reviews (55)

Read All Reviews

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!
Helpful
(75)

Most helpful critical review

Anonymous
05/08/2014
Putting egg yolks first into the double boiler and beating them on their own is a recipe for scrambled eggs rather than hollandaise. Also I found that this ended up tasting really weak and too lemony. The hollandaise in the picture looks completely different from what I made. Definitely needed more egg yolks and no water. The water just makes it taste...watery.
74 Ratings
  • 5 Rating Star 45
  • 4 Rating Star 18
  • 1 Rating Star 7
  • 2 Rating Star 2
  • 3 Rating Star 2
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!
Helpful
(75)
joannasaddoris
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.
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
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.
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.
Helpful
(13)
RALLYSPORTGRL
01/04/2010
WOW! Talk about a recipe that FINALLY got it RIGHT! Awesome taste and easy to make.
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.
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.
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!
Helpful
(5)
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