Hollandaise Sauce

SUBMITTED BY: STEPHANO PHOTO BY: furusob

"This creamy, slightly tart 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."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt

READ REVIEWS (41)

DIRECTIONS

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.
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.

Wine Tip

Try with a Chardonnay .

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REVIEWS

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Reviewed on Jan. 25, 2004 by DANA COLE

Oh my goodness!!! This is the BEST Hollandaise Sauce I have ever had. Not too lemony or thick...just right! Very quick and easy, I found, for my first time making it. I didn't have a double boiler, but I used very low heat and whisked constantly. Served over rosemary chicken and asparagus...mmmmmm! Thank you!

7 users found this review helpful

Reviewed on Sep. 13, 2003 by HOOLIE

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.

7 users found this review helpful

Reviewed on Aug. 14, 2006 by MEEMEEBULUGA

I'll tone down the leamon next time, but other than that, this is an easy delicious recipe. NOTE: Add all the ingrediants to the pot prior to adding the egg yolks and you'll find it much easier to incorporate the eggs without cooking them too quickly. Basically it allows you to whisk the eggs the entire time they're in the pot.

6 users found this review helpful

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