Hollandaise Sauce

Submitted by Karin...

"This is absolutely, positively delicious poured over freshly cooked asparagus, broccoli, beans, fish and eggs!! It is best made as close to serving time as possible while it is still hot/very warm. It should always be possible to do this as it only takes about 5 minutes to make! I haven't included the cooking time here as the only 'cooking time' involved is to melt the butter. It really is so easy to make!"

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 2/3 cup of delicious Hollandaise Sauce

ingredients

• 3 egg yolks (room temperature)
• 2 -3 tablespoons lemon juice
• 2 teaspoons vinegar
• 1⁄2 - 1 teaspoon prepared mustard
• 1 pinch cayenne pepper
• 1⁄2 cup butter (4oz or 1 stick)

directions

1. Put egg yolks, lemon juice, vinegar, prepared mustard and pinch of cayenne pepper in a jug.
2. Beat until thick and creamy (a handheld blender is just great for this!).
3. Heat butter SLOWLY until melted and bubbly.
4. Remove from the heat and SLOWLY add to the egg yolk mixture.
5. Combine well.
6. (to absorb the butter into the egg yolk mixture).
7. Beat until smooth and thick.
8. Serve straight away (before the sauce loses it's heat)!

Reviews

[kamgriz]

We made this hollandaise yesterday with our eggs benedict. Very yummy and so easy to make! It is a bit on the tangy side. I used 2 Tbsp lemon juice and 1 1/2 tsp vinegar. Next time I may cut back a little more, but it was still delicious! Great recipe!

 

[kirrill]

This was my first attempt to make the sauce, and the recipe was great help. Used less butter, added a splash or Worcestershire sauce, a touch of chili sauce, salt and pepper. Whisked it together after butter melted, and thew back on the stove to thicken.

 

[Seth Garrepy]

Great sauce! Thank you for posting this up. I made it for my eggs benedict tonight and it went very well with it.

 

[merron-iru kami]

We enjoyed the lemony flavor of this sauce. It was served over smoked salmon eggs bennie, so the lemon was a nice complement. It was easy enough to make, but the hand-held blender I used to beat the egg yolks started to foam them a bit too much and the hollandaise was an odd texture until I put it back on the stove over low heat and emulsified it by hand. YMMV.

 

[Panda Rose]

Why didn't I read all the reviews first? I also found it a little sharp, so added a bit more butter, and a little salt and white pepper. Otherwise I am quite proud of myself for having made this. We are having it over English asparagus - quite the best IMHO.