36 Ratings
  • 5 Rating Star 26
  • 4 Rating Star 6
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1

I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.

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Ingredients

Directions

  • Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

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Cook's Notes

You can also use a double boiler to make the sauce.

If sauce gets too thick, just thin it with a little hot water.

Nutrition Facts

232.14 calories; 1.6 g protein; 1.02 g carbohydrates; 25.26 g fat; 163.48 mg cholesterol; 85.17 mg sodium.Full Nutrition


Reviews (31)

Read All Reviews

Most helpful positive review

07/15/2016
Rich. Tasty. This is the real deal unlike many so-called "short cut" recipes. You're still whipping the yolks for fifteen minutes as they thicken -- sans the double-broiler and butter prep. But I took the day off. Followed this recipe as written and it came out perfectly. Saved me a few pans and a few minutes of prep time. And we ended up with restaurant-quality eggs Benedict for a fraction of the price.
(7)

Most helpful critical review

09/18/2017
didn't work out well kept breaking up. had to whip too long.
36 Ratings
  • 5 Rating Star 26
  • 4 Rating Star 6
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
07/15/2016
Rich. Tasty. This is the real deal unlike many so-called "short cut" recipes. You're still whipping the yolks for fifteen minutes as they thicken -- sans the double-broiler and butter prep. But I took the day off. Followed this recipe as written and it came out perfectly. Saved me a few pans and a few minutes of prep time. And we ended up with restaurant-quality eggs Benedict for a fraction of the price.
(7)
09/09/2018
Excellent for use on 2 generous servings of Benedicts. I always add a few drops of hot sauce and Worcestershire to my sauce. Use lowest flame possible and continually move and adjust the height of the pan over the flame wisking constantly. DO NOT place pan directly down on the stove. Watch very carefully because it thickens quickly once up to temp. See Chef John's video on this open flame method on this site. I personally like to use just one teaspoon of lemon juice. For a quick béarnaise sauce try adding a few drops of balsamic or red wine vinegar along with some tarragon parsley onion powder and fresh ground pepper.
(6)
12/03/2016
Excellent & easy. I would use 1 tsp lemon.
(2)
06/19/2016
I was skeptical at first but decided to try this. I used ground white pepper instead of the others to keep the color and I doubled the batch. Turned out amazing! No more worrying about it breaking though that wasn't a problem for me anymore anyway. This just made the process much simpler with the same results.
(1)
05/12/2018
And I've been making it the hard way since well forever. No stress hollandaise. What could be better?
(1)
10/15/2016
This is the way I've been making hollandaise for years from Madame Benoît. No double boiler fast easy and tastier than I've ever had at top restaurants for eggs benedict. Proof for me my kids are always calling me for the technique! Please remember if you cook your children will probably do as well.
09/18/2017
didn't work out well kept breaking up. had to whip too long.
01/29/2018
It was really really lemony so I had to season it to offset with a pinch of sugar more salt than I was hoping for and nutritional yeast. It took longer to thicken than I expected but I didn't use direct heat. It did not separate which is the main reason this got 4 stars from me.
12/13/2017
I made it for the topping of my Shrimp and Grits it was real tasty.