35 Ratings
  • 5 Rating Star 25
  • 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.

prep:
5 mins
cook:
12 mins
total:
17 mins
Servings:
2
Max Servings:
2
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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.

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; 0.06 g dietary-fiber; 0.25 g sugars; 25.26 g fat; 15.38 g saturated-fat; 163.48 mg cholesterol; 872.52 IU vitamin-a-iu; 0.33 mg niacin-equivalents; 0.04 mg vitamin-b6; 3.54 mg vitamin-c; 14.05 mcg folate; 18.69 mg calcium; 0.24 mg iron; 1.74 mg magnesium; 27.37 mg potassium; 85.17 mg sodium; 0.02 mg thiamin; 227.3 calories-from-fat; 1 percent-of-calories-from-carbs; 95 percent-of-calories-from-fat; 2 percent-of-calories-from-protein; 58 percent-of-calories-from-sat-fat


Reviews (30)

Read All Reviews

Most helpful positive review

Anonymous
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

Anonymous
09/18/2017
didn't work out well kept breaking up. had to whip too long.
35 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 6
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
Anonymous
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)
Anonymous
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)
Anonymous
12/03/2016
Excellent & easy. I would use 1 tsp lemon.
(2)
Anonymous
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)
Anonymous
05/12/2018
And I've been making it the hard way since well forever. No stress hollandaise. What could be better?
(1)
Anonymous
12/13/2017
I made it for the topping of my Shrimp and Grits it was real tasty.
Anonymous
05/29/2018
This was my first perfect Hollandaise sauce will be putting this recipe to good use.!
Anonymous
05/14/2018
I hate to give this low stars because I am not sure what went wrong. At the end it looked like creamed butter. When I put it on the hot eggs it melted like butter; it never looked like a sauce. I took the advice of some reviewers and only added two teaspoons of lemon; I should have added the full tablespoon. I have only attempted Hollandaise twice in my entire life. The first time was probably thirty years ago (or more); it turned into scrambled eggs. I was so disheartened I never tried it again until today. I'll keep trying with different recipes; I am determined to make this work.
Anonymous
09/09/2018
First attempt at a hollandaise sauce using this method and the results were almost perfect. The sauce was creamy tangy and smooth that I served over eggs Benedict with salmon. Unfortunately the lemon I used wasn't as fresh as it should be so the flavor was a little off but this cooking method is spot on. Warning to those with carpel tunnel problems or arthritis holding the mixing bowl for 10-15 minutes will be a pain and your hands will cramp up.