*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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. People, all cooks know that you salt and pepper to taste, always take that measure with, well, a grain of salt.
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 the same result. Also the proportions are right for the other ingredients except the lemon I would use slightly less lemon however if it s a small lemon half is right but the egg to butter is the right amount. The cold water trick is also very useful for saving a broken sauce.
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 sparingly until you like how the yolks & lemon juice taste together. A tip: the uncooked combo of the eggs & lemon will be just slightly more acidic than the combo will taste when it's cooked. So add lemon juice until you like the raw taste then add just a tiny bit more juice because the eggs will then cook up and add a creamy flavor which will just slightly tone down the lemon (adding just a touch more juice than you think you need will keep your finished sauce from tasting too bland).THEN add only as much salt & pepper as you like. The amounts listed for this recipe are far too overwhelming. I didn't add any salt. It only took about three minutes for my sauce to thicken and become creamy but you must add the yolk mixture only drops at a time and you really have to whisk the sauce fast.I was very pleased with my sauce & will certainly be using this "template" again probably as my staple recipe for hollandaise. But make sure you make the changes to suit your own flavor.Thanks!
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 lemon for 3 egg yolks and cup of butter! So I put just the half of salt. The souse came salty like a sea salt and sour like a lemon itself. It is bad really bad recipe.
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. Sometimes it takes following a recipe or making mistakes to create the great cook you will eventually become. I honestly think the person that posted the recipe meant a pinch of salt and pepper not a teaspoon of salt and pepper. lol Just a little hint with this recipe: if using salted butter you may want to eliminate salt altogether. But taste your product to ensure it's tasty for you and your family before adjusting. Happy Cooking!!!
"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 the cold water very helpful! Saved MY hollandaise!
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 helped temporarily--when I put it on the plate it turned into dry gritty foam within seconds and was inedible. The lemon juice perhaps.