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Quickie Hollandaise Sauce

Ready In:
5mins
Serves:
Units:

ingredients

directions

  • 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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  1. FoodieBrowser
    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
  2. The Breemend
    I'm a holandaise lover and this recipe is SINFULLY DELICIOUS!! It's very creamy and has a nice lemony kick. Although, when it bacame too thick I added 1 TBS of hot water and that worked beautifully. This recipe is so simple and quite easy. Definitly a keeper! Thank you so much for sharing.
    Reply
  3. judyme
    This was so easy....and delicious. It's almost hard to goof up. I did take the pan off the heat when I added the yolks. What a great find. Thanks.
    Reply
  4. justharping
    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
  5. cookingfor1
    I had never made a hollandaise sauce from scratch before. This was so simple and so yummy. No more packaged ones for me!
    Reply
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