This creamy lemon sauce is a standard. Make it just before serving.

Hollandaise Sauce

lemon juice

unsalted butter,

unsalted butter, melted

salt

white pepper

Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.


Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter.  Repeat.  Whisk in melted butter a little bit at a time.  Season with salt and white pepper to taste.


wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate.

I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary.

Based on the other reviews I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!

I've never made hollandaise sauce before and this came out great! I made it straight from the recipe no alterations (except that I didn't have white pepper so I used a bit of black)

Eggs Benedict is my favorite meal and I don't even like "breakfast"! It's always been about the Hollandaise sauce...... and wow this is a winner! I've tried the double boiler method with several recipes and undoubtedly wonderful sauce but the uncertainty of whether it will break down or "curdle" a bit was always in the back of my mind. This recipe I truly believe is fool-proof! Absolutely easy and a wonderful flavor. Only change I made was added a bit more lemon juice. Perfect!

Too much butter.  Not enough lemon.  Knorr package hollandaise is a lot better and a lot less time consuming.

Got a new egg poacher for Christmas and needed a good hollandaise sauce recipe. This one was just perfect and very easy to make. I've tried others that come out lumpy but this one came out perfect. I'll use it every time from now on! (oh and not too lemony at ALL)

My first attempt at a hollandaise for my eggs benedict and it was very good! I whisked until my wrist was tired to "see the pan" but it was well worth it when I got it creamy. I did a scaled down version for two and added cayenne pepper instead of tabasco like they do at my favorite restaurant.

hollandaise sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 1

Cost: $15.98 /serving

Author : Bob Cody

Ingredients

Instructions

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