Real Recipes From Real Home Cooks ®

classic hollandaise

★★★★★ 1
a recipe by
Carol Davis
Silver City, NM

I love Eggs Benedict, but can't always find it at my local restaurants. So I learned to make it from the chef I worked for once. He also served it on fresh, blanched asparagus.

Blue Ribbon Recipe

Hollandaise sauce is divine with its creamy texture and lemony flavor. Most people think it's hard to prepare, but this version is simple. Carol gives great advice on how to correct the sauce in case the sauce begins to lose its creamy texture. It's a must for Eggs Benedict and is delicious drizzled over asparagus or grilled fish.

— The Test Kitchen @kitchencrew
★★★★★ 1
prep time 10 Min
cook time 20 Min
method Steam

Ingredients For classic hollandaise

  • 4
    egg yolks
  • 1/2 c
    butter, cut in thirds
  • 2-3 tsp
    fresh lemon juice

How To Make classic hollandaise

  • Egg yolks and butter in a double boiler.
    Place egg yolks and 1/3 of the butter in top of a double boiler.
  • Whisking until the butter melts.
    Cook over hot, not boiling, water until butter melts, stirring rapidly.
  • Adding more butter and continuing to whisk.
    Add 1/3 more of the butter and continue stirring. As mixture thickens and butter melts, add remaining butter, stirring constantly. (Water in bottom of double boiler should not touch top of pan.)
  • Continuing to stir the sauce off the heat.
    When butter is melted, remove pan from hot water; stir rapidly 2 minutes longer. Stir in lemon juice a teaspoon at a time; season with dash salt and dash white pepper.
  • Whisking the lemon juice into the sauce over heat.
    Heat again over hot water, stirring constantly until thickened (2 to 3 minutes). Remove from heat at once. If sauce curdles, immediately beat in 1 or 2 tablespoons boiling water. Makes 1 cup.
  • 6
    NOTE: If your sauce breaks (separates) like mine did this morning, immediately pour into a blender and turn on blend setting. Then continue adding lemon juice. As you can see my sauce turned out perfect!

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