Hollandaise Sauce

146 Ratings
  • 5 star values: 70
  • 4 star values: 44
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 9
Read Reviews

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

By Bob Cody
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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

Per Serving:
450 calories; 49.4 g total fat; 276 mg cholesterol; 12 mg sodium. 1.4 g carbohydrates; 2.5 g protein; Full Nutrition

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Reviews (113)

Read All Reviews

Most helpful positive review

JEM199
Rating: 5 stars
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.
Helpful
(42)

Most helpful critical review

marymccl
Rating: 1 stars
12/27/2005
Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.
Helpful
(7)
146 Ratings
  • 5 star values: 70
  • 4 star values: 44
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 9
Reviews:
Most Helpful Most Positive Least Positive Newest
JEM199
Rating: 5 stars
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.
Helpful
(42)
Hot Chilli
Rating: 4 stars
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.
Helpful
(40)
KERRINOEL
Rating: 5 stars
05/06/2003
Great over crab cakes and asparagus.
Helpful
(26)
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jenni
Rating: 5 stars
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!
Helpful
(11)
gwyndylynn
Rating: 5 stars
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)
Helpful
(11)
LINDA MCLEAN
Rating: 3 stars
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!
Helpful
(10)
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DAWNZKITKAT
Rating: 5 stars
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)
Helpful
(8)
marymccl
Rating: 1 stars
12/27/2005
Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.
Helpful
(7)
Jenelle
Rating: 5 stars
03/02/2008
Very easy and very yummy! Pleasured my porterhouse steak with it and was absolutely fabulous! Thanks for the recipe
Helpful
(6)
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