Hollandaise Sauce

"There are many versions of Hollandaise Sauce that each differ slightly. This one is mine, for which I have always received compliments. If you care to e-mail me, you may do so at AlanLeonetti@q.com"
 
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Ready In:
10mins
Ingredients:
7
Yields:
1 1/2 cups
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ingredients

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directions

  • In a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
  • Season with a dash of salt and pepper.
  • Continue to whisk the mixture until it is a pale yellow and slightly thick.
  • Remove the bowl from the pot and whisk vigorously.
  • Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
  • Serve warm over Eggs Benedict, cooked vegetables, fish, etc.

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Reviews

  1. This might be more like 4.5 stars, because it was a bit mustardy. However, I quartered the recipe, which, as we all know, sometimes throws thing off... so I'm blaming the great divide & rounding up. This was quick, easy & delicious. The kids all LOVED it and kept asking for more of that yummy sauce. Thanks for a great recipe. I'll definitely make this again.
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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