The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.
Ingredients
Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6
使用一个小的,厚的陶瓷碗heavy-bot设置tomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.
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Reviews (28)
Back to TopThe sauce was so yummy. The key is constant stirring. I made recipe as written, solely omitting the salt and cayenne pepper.
Jaime_j
Chicago, IL
10/27/2021
This recipe is exactly what it says it is - basic hollandaise sauce. The directions are easy to follow, but you have to be patient and work over very low heat and be vigilant. If you’ve never made it before, I suggest you try the recipe exactly as written, no substitutions, no changing quantities. If it’s too salty for you (it wasn’t for me), then next time cut back. If it’s too thick, watch how long you cook it. You may have overcooked the sauce. Then you can add whatever you want; just remember basic hollandaise is simply butter, egg yolks and lemon. There are endless variations, and then there’s Bearnaise sauce, which is made with the same ingredients, but vinegar instead of lemon, and usually with white pepper and tarragon. Both sauces are delicious and easy to make. You just can’t rush them.
nightfall
Baltimore, MD
2/16/2019
Blender Hollandaise is quick, easy and tastes the same http://goo.gl/FpQOmT
batchainpuller
VA
2/13/2015
Wow -- fantastic base sauce! I dropped the butter to 1/2 C, then cooked the sauce until quite firm and thinned back down with fat-free half and half. It worked like a charm! To add some kick I also put in a little powdered onion, pwd. garlic and vinegar-based hot sauce.
leahbower
6/2/2013
For a first-time hollandise sauce the recipe works. It is a bit too buttery and thick. You can add the butter in tabs and it works well. Definetely we'll try it with less butter and moré cream
JairoRomero
1/22/2012
Good taste and far less fussy and more healthy than the more buttery version.
jensev15
Montreal, QC
5/24/2011
It should only have 14oz of butter instead of the full 16 according to my class lab manual. Otherwise, it's good.
KuriCollegeChef
West Palm Beach
3/23/2011
Perfect. Hollandaise are on of the most difficult things to make on the planet& these directions work very well.
jjcs
Atlanta
12/26/2010
This is a perfect basic Hollandaise. instead of using less butter I added another egg yolk and the balance seem to be great. cooks! be careful about over cooking this or you'll get a very thick sauce. lots of stirring lots of low heat lots of time :)
kmmrp5
5/16/2010
This was great. Based on the reviews I used less butter, about 2/3 of a cup. Also, I added the butter in pats and just let it melt into the egg mixture (low heat). Thanks for the tips!
416cook
Toronto
2/4/2010
First time trying a hollandaise sauce on my own, it came out well but a bit buttery and thin, probably just a personal taste thing but next time I try it I think I'll use 1/2 - 2/3 the butter recommended here. Overall success though.
hungry_ghost
Boulder
11/4/2009
I decided to make myself a a quick breakfast/lunch today and I chose to make Egg Benedict and for that you need Hollandaise. The sauce was delicious, but it had a lot of butter. I will make this again, but I might tweek things a bit. Thanks!
Shifmaster
Chicago, IL
4/7/2009
Add some capers and half a teaspoon of the spice called 'Aromat'. Aromat is found in England, Canada, Australia and South Africa. Aromat Ingredients Vegetable Oil - Spice Extracts with Celery - Mushroom Extract - Herbs - Garlic Powder - Onion Powder - Yeast Extract - Salt - Flavour Enhancer - Lactose (from milk) - Wheat Starch - It is also suitable for vegetarians. BTW: Aromat contains some msg. When I make eggs benedict, I use smoked salmon as I do not eat pork. It is delicious. Instead of white muffins, I use wholewheat muffins or toasted slices of whole wheat bread.
john_gabriel
North Africa
3/17/2009
great basic hollandaise - just like the name says. be careful not to cook the yolk/cream too long or you'll get a very thick sauce. I did have to add a bit of lemon juice to go with the vinegar - about a teaspoon but it still tasted very buttery. delicious tho.
addycat
san francisco, ca
5/26/2008
I thought this was easy, and very nice, rich Hollandaise, but it was a bit bland and buttery tasting. I bumped up the cream a bit and added cracked black pepper - gave it more depth.
BeardedBaker
1/1/2008
