Quickie Hollandaise Sauce
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- Ready In:
- In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil).
- Add SLOWLY to egg yolks, beating constantly.
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This was very easy and creamy, a nice texture consistent with hollandaise. However, I personally hated the flavour- way too lemony, not rich enough for my personal taste. And my eggs were definitely at room temperature. I've made hollandaise the traditional way without any problems so not sure what the issue here is, I followed the recipe exactly. Mine did not get curdled or come out too thick or too thin at all.Reply
This recipe was easy to make and tasted wonderful! I did not measure the lemon juice and kept adding more to taste (I like mine lemon-y). For Erik, I would suggest making sure the egg yolks are at room temperature. Mine were not, but I put the mixture back into th pan I had heated the butter, salt, and lemon juice in. It was a non-stick pan and it was still slightly hot. It helped to cook the yolks enough to thicken the sauce. The sauce also did get thicker after it sat for a few minutes. Enjoy!Reply
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