Total Time
10mins
Prep 5 mins
Cook 5 mins

There are many versions of Hollandaise Sauce that each differ slightly. This one is mine, for which I have always received compliments. If you care to e-mail me, you may do so at AlanLeonetti@q.com

Ingredients Nutrition

Directions

  1. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
  2. Season with a dash of salt and pepper.
  3. Continue to whisk the mixture until it is a pale yellow and slightly thick.
  4. Remove the bowl from the pot and whisk vigorously.
  5. Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
  6. Serve warm over Eggs Benedict, cooked vegetables, fish, etc.

Reviews

(1)
Most Helpful

This might be more like 4.5 stars, because it was a bit mustardy. However, I quartered the recipe, which, as we all know, sometimes throws thing off... so I'm blaming the great divide & rounding up. This was quick, easy & delicious. The kids all LOVED it and kept asking for more of that yummy sauce. Thanks for a great recipe. I'll definitely make this again.

charolette33 February 11, 2008

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