1/1 Photo of Classic Hollandaise Sauce
My Private Note
Units: US | Metric
- 1Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
- 2Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
- 3Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
- 4Whip constantly until egg yolks thicken slightly.
- 5Remove from heat and whip in the second tbs of cold butter.
- 6Gradually pour the melted butter into the egg mixture, beating constantly.
- 7Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
- 8Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
- 9Remove from heat and stir in lemon juice, salt, and cayenne.
- 10Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
- 11Serve with vegetables, baked or broiled fish, and shell-fish.
- 12Note: if you use salted butter, omit the salt in the recipe.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
Nutritional Facts for Classic Hollandaise Sauce
Serving Size: 1 (52 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 296.6
- Calories from Fat 294
- Total Fat 32.7 g
- Saturated Fat 20.1 g
- Cholesterol 164.3 mg
- Sodium 201.7 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 1.5 g