“This creamy lemon sauce is a standard. Make it just before serving.” - by Jeff
Ingredients
Adjust Servings
Original recipe yields 1 cup
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 450 cal
- 22%
- Fat
- 49.4 g
- 76%
- Carbs
- 1.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (59)
Rate This Recipe
"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 onl..." See morey need to slowly add the amount you think is necessary."
JEM199
"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..." See more 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."
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