Practically No Fail Hollandaise Sauce

"My Mother in law loves Eggs Benedict, so every couple of months, for a treat, I make it for the whole family. After reading alot of books and having several sauces fall apart, I finally found a formula that sticks the the authentic recipe, but has never fallen apart on me yet."
 
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Ready In:
25mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
  • NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
  • The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
  • Uses are on Eggs Benedict, asparagas, artichokes.

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> I am the proud daughter of an Arkansas rice and soybean farmer. Grew up in a tractor and in the kitchen stirring the gravy pot for Mom. I am a full time Mom with a full time job on the side of working at the Post Office. A job I absolutely love and yes, I'm talking about both of them! I also love to cook! I have a side job of cooking privately for several families for, gosh, years now. I have cooked for parties of up to 250 people and as small as 8 for Eggs Benedict breakfast. I have several favorites when it comes to styles of cooking, but I have to say, down home southern cooking is my favorite. My husband is a sauce freak, so I've learned how to make the classics and redo some of them with my own twist. Any person that can make gravy can make a good sauce! I always try a recipe once to the letter and after that it's fair game. Once I learn a recipe down, I hardly ever look at the recipe again. It drives my husband crazy that I never write stuff down, which I have started to do. I want to be able to pass down my recipes to my children. One of my prized possessions is my husband's grandmother's cook, Berta, handwritten recipe books. The woman was inspiring when it came to cooking! Most people are amazed that I have time for anything, but planning well is the answer to all of it. I will say a love of it is the best answer of all of it. My big goal this year is to get rid of clutter and be more organized! Will let you know at the end of the year if that's possible.
 
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