Hollandaise Sauce

Hollandaise Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cold water
  • ½ cup unsalted butter

1. Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids. 2. Combine egg yolks and 2 tablespoons wat...

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Comments

Variations on Hollandaise Sauce

  • Hollandaise Sauce
    • 3 Tbs. water
    • Salt and freshly ground pepper to taste
    • 2 tsp. fresh lemon juice
    • 3 large egg yolks
  • Hollandaise Sauce
    • 1 tablespoon lemon juice
    • 1/2 cup butter, slightly softened
    • 1/4 teaspoon salt
    • Dash of red pepper
    • 2 egg yolks
  • Hollandaise Sauce
    • 3 large egg yolks
    • 1 tablespoon Dijon mustard
    • 3/4 cup (3/8 lb.) butter or margarine
    • 2 tablespoons lemon juice
  • Hollandaise Sauce
    • 2 tablespoons light cream
    • 1/4 pound sweet butter
    • 2 drops lemon juice
    • cayenne pepper
    • 2 large egg yolks
    • 2 teaspoons tarragon vinegar
    • Salt
  • Hollandaise Sauce
    • 1 cup butter, melted
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh lemon juice
    • 1 cup butter, melted
    • 4 large egg yolks
    • 1/4 teaspoon salt
    • +1 other ingredients
  • Hollandaise Sauce
    • 4 egg yolks
    • Dash of red pepper
    • Dash of red pepper
    • 1 cup butter or margarine, softened and divided
    • 2 tablespoons lemon juice
    • 1/4 teaspoon salt
    • +3 other ingredients
  • Hollandaise Sauce
    • 1 tablespoon lemon juice
    • 2 large egg yolks
    • 1/4 cup butter or margarine


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