WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Hollandaise Sauce

Here's the classic Hollandaise - lusciously rich, lemony and smooth. Spoon it over vegetables, eggs, fish and seafood for that heavenly touch.

Save and Share

false

( 9 Ratings)

9 Ratings

5 Stars 67%

4 Stars 11%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 5 )

e66ae5c1-cb79-4e54-8272-b01ff84be1de

Prep Time 10 min
Total Time 15 min
Servings 12

Ingredients

3: large egg yolks

1: tablespoon lemon juice

1/2: cup firm butter*

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
2 Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
3 Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

EXPERT TIPS

Expert Tips

Do not use margarine or vegetable oil spreads.

Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serve with fish and meat.

1. This sauce was not cooked long enough and is too thin. 2. This sauce was cooked until thickened; there are no problems. 3. This sauce was cooked too long or over too high a heat and has curdled.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon

Calories: 80
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 55mg; 55%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 5 Reviews View All

Posted 3/31/2013 10:59:26 AM REPORT ABUSE Heroine said:

Rating:

Best ever! Been making it since 1960 from the Betty Crocker Cookbook I got as a wedding gift . So glad it is included here. It takes all of the mystery out of the sauce!

This reply was: Helpful Inspiring

Posted 12/15/2011 6:42:30 AM REPORT ABUSE Cathy22 said:

Rating:

I have been making the Bearnaise version of this for 30 years... From the beat up orange Betty Crocker cookbook that I got for a shower gift from my flower girl in 1976 ... Was so happy to find the recipe here as I have to bring the Bernaise to Xmas dinner. It is my signature sauce... Use fresh parsley, good white wine ( a bit for the cook too!) and quality dried tarragon. If it should curdle... Stove too hot... Plop an ice cube in the pan and stir vigorously til it's smooth, then discard what is left of the cube. Keepsi inthe fridge for a couple of days too....just warm slowly..

This reply was: Helpful Inspiring