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Classic Hollandaise Sauce
March 04, 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 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!

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