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My review
Classic Hollandaise Sauce
Stoddard Whitridge
"The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!"
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Ingredients
10 m servings 165 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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- Cook's Note:
- If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.
Nutrition Facts
Per Serving: 165 calories; 17.6 g fat; 1.5 g carbohydrates; 1.6 g protein; 143 mg cholesterol; 501 mg sodium. Full nutrition
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Reviews
Read all reviews 137157 Ratings
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Most helpful positive review
5/20/2003
This is the perffect hollandaise. You will notice that the only people that have complained about it are the people that used the actual amount of salt or pepper. It's either 5 stars or 1 star...
Most helpful critical review
3/22/2006
I never in my entire life gave anybody 0ne Star only. It is the first time. The proportion at the beginning looked very odd: 1 teaspoon of salt and juice of ½ lemon for 3 egg yolks and ½ cup o...
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5/20/2003
This is the perffect hollandaise. You will notice that the only people that have complained about it are the people that used the actual amount of salt or pepper. It's either 5 stars or 1 star...
6/29/2006
Salt and pepper to taste, people, salt and pepper to taste. Have any of you cooked anything before? What makes this a good recipe is the process, a lot faster than the traditional methods with...
3/4/2007
Thanks for the template :>For those of you having trouble with this recipe, start with *unsalted* butter in the pan. Then, beat the yolks in a separate bowl, and start adding lemon juice sparing...
3/22/2006
I never in my entire life gave anybody 0ne Star only. It is the first time. The proportion at the beginning looked very odd: 1 teaspoon of salt and juice of ½ lemon for 3 egg yolks and ½ cup o...
12/9/2007
Perfect Sauce! And YES, season to taste is always essential to being a great cook. For those of you new to cooking, please disregard the insulting comments from Locklandworth and BoJacks. Som...
1/1/2003
I used lemon juice from a bottle instead of from a lemon and it was still great, but be careful not to put to much lemon in from the bottle.
1/13/2003
"Egg"cellent recipe!!(LOL) Used it this morning and it was fabulous--I've never had Hollandaise Sauce but I'm glad I finally tried it! Mmmucho Bueno!! =D Also...I found the tip about adding t...
4/2/2007
I made this exactly as instructed (except of course for the amt of salt and pepper) and it broke apart immediately in the saucepan. I added a shock of cold water and whisked it but it only help...