Hollandaise Sauce

Submitted by Bev I Am

"Try over Broccoli or a spinach souffle."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 3/4 cup
• Serves: 2

ingredients

• 2 egg yolks
• 1⁄3 cup cream
• 1⁄2 teaspoon salt
• 1 lemon, juiced
• 1⁄4 cup butter

directions

1. Place all ingredients, except butter, into a double boiler.
2. Stir until mixture begins to thicken.
3. Remove from heat; stir in butter.
4. Serve over broccoli or spinache souffle.
5. This will not curdle and may be kept in the refrigerator.

Reviews

[harpchick]

I thought this was tasty & easy & will definitely make again but...I would put in just half of the juice from one lemon. I thought it was much too lemony for a traditional hollandaise!

 

[MamaBaker]

Very nice hollandaise and so easy to make! I didn't have cream so I used 'half & half' one time and evaporated milk the last time. Both worked very well. Thanks for posting! Hubby says 'thanks', too! :)

 

[whitewings 33]

just beautiful, we served it over lightly oiled fettucine with grilled salmon steaks and a generous dill garnish for a main course. Couldnt be simpler ;)

 

[ROV Chef]

I can never remember the ratio of butter to egg for hollandaise so when I found this recipe that called for cream I was rather intrigued. I my surprise, what I would consider to be a cheater hollandaise, turned out to one of the best sauces I’m tried in a long time. I wish I would have seen this recipe back in my professional cooking days. This would have saved me a lot of headache when I had to make hollandaise the old fashion way for 200 people. I tried it over the broiled asparagus I made last night for our little diner party. The sauce wound up getting drizzled all over everything, it was quite good on the roasted red potatoes as well as the London broil. Thanx Bev for the great recipe

 

[ChefArden]

This is the best Hollandaise recipe I've ever used. And since I've found it, I've used it at least a dozen times so far! So yummy and lemony!