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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 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Footnotes

  • 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 137
  1. 157 Ratings

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Most helpful positive review

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

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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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...

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...

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...

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...

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...

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.

"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...

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...

Fantastic! I just made this for brunch. I have never been a sauce making person. I tend to destroy them. but this was wonderful.