Hollandaise Sauce French Style

READY IN: 10mins
Recipe by -Sheri-

This sauce comes from a cook book, French Classics. This is perfect served over fish. DO NOT overheat the yolks or the sauce will curdle and you will have to start again. Cooking time is complete time. Serve with salmon # 170382

Top Review by chefwally

Hollandaise always scares me but I followed the directions to a "T" and it came out great. Treated myself to a lovely eggs benedict breakfast. I will keep this recipe. Thanks, Sheri.

Ingredients Nutrition

Directions

  1. Over medium heat, whisk the egg yolks and water together 2-3 minutes until thick and fluffy. Do not over heat. Remove from heat.
  2. Whisk for an additional minute.
  3. Slowly whisk in the melted butter a little at a time.
  4. Add the salt and lemon juice to taste.
  5. Add chopped chives, if using.

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