141 Ratings
  • 5 Rating Star 66
  • 4 Rating Star 44
  • 2 Rating Star 11
  • 3 Rating Star 11
  • 1 Rating Star 9

This creamy lemon sauce is a standard. Make it just before serving.

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.

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  • Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Nutrition Facts

449.64 calories; 2.54 g protein; 1.38 g carbohydrates; 49.36 g fat; 275.67 mg cholesterol; 12.31 mg sodium.Full Nutrition


Reviews (108)

Read All Reviews

Most helpful positive review

JEM199
08/17/2004
wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes the sauce is perfect as if it were just made. If you microwave leftover sauce it will separate.
(42)

Most helpful critical review

marymccl
12/27/2005
Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.
(7)
141 Ratings
  • 5 Rating Star 66
  • 4 Rating Star 44
  • 2 Rating Star 11
  • 3 Rating Star 11
  • 1 Rating Star 9
JEM199
08/17/2004
wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes the sauce is perfect as if it were just made. If you microwave leftover sauce it will separate.
(42)
Hot Chilli
11/06/2005
I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted you only need to slowly add the amount you think is necessary.
(40)
Anonymous
05/06/2003
Great over crab cakes and asparagus.
(26)
gwyndylynn
10/07/2007
I've never made hollandaise sauce before and this came out great! I made it straight from the recipe no alterations (except that I didn't have white pepper so I used a bit of black)
(11)
jenni
01/25/2011
Eggs Benedict is my favorite meal and I don't even like "breakfast"! It's always been about the Hollandaise sauce...... and wow this is a winner! I've tried the double boiler method with several recipes and undoubtedly wonderful sauce but the uncertainty of whether it will break down or "curdle" a bit was always in the back of my mind. This recipe I truly believe is fool-proof! Absolutely easy and a wonderful flavor. Only change I made was added a bit more lemon juice. Perfect!
(11)
LINDA MCLEAN
02/26/2007
Based on the other reviews I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!
(10)
DAWNZKITKAT
03/08/2005
Got a new egg poacher for Christmas and needed a good hollandaise sauce recipe. This one was just perfect and very easy to make. I've tried others that come out lumpy but this one came out perfect. I'll use it every time from now on! (oh and not too lemony at ALL)
(8)
marymccl
12/27/2005
Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.
(7)
Kate Bardessono
03/16/2005
My first attempt at a hollandaise for my eggs benedict and it was very good! I whisked until my wrist was tired to "see the pan" but it was well worth it when I got it creamy. I did a scaled down version for two and added cayenne pepper instead of tabasco like they do at my favorite restaurant.
(6)