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Creamy Hollandaise Sauce

Creamy Hollandaise Sauce

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
STEPHANO

STEPHANO

This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.

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Nutrition

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  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 327 mg
  • 109%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.
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Reviews

HOOLIE
208

HOOLIE

9/13/2003

Easier than I thought it would be, and a great treat on my low carb diet! I don't own a double boiler, so I just simmered a pan of water and rested a metal bowl on top. The key is to put the yolk mixture in BEFORE the metal bowl heats, so that it warms slowly ... just like Avery said.

Caseyspunk
118

Caseyspunk

4/21/2006

This was an amazing recipe, the flavor was great. I did cut down on the lemon juice and used only 3 tablespoons. I will cut down a little more next time as I only like it a little tangy. I eliminated the salt altogether, really it isn't necessary since the butter is salty. I also used margarine as opposed to butter and it still came out wonderful. If you're like me and don't like your sauce with a strong lemony flavor, omit it until the end and just add to your taste.

ATOMICLUSH
68

ATOMICLUSH

2/16/2005

This recipe is super! The hollandaise thicken up nicely with very little effort. I took everyone's advice and only used 1 1/2 tablespoons of fresh lemon juice and it was perfect! I also altered the recipe a little tiny bit to accomodate the ingredients that I had on hand...I only used 3 yolks because we had extra large eggs and used 1/2 cup (or 1 stick) butter because 1 cup seemed a bit much. I also added a pinch of paprika to give it a little zing. Tasted great with my sauteed asparagus and mushrooms!

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