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Hollandise Sauce Recipe

Ingredients

How to make it

  • whirl eggs yolks, lemon juice and salt and pepper in a blender on hight 30 seconds
  • uncover and continue to blend on high while slowly adding the melted butter in a thin slow stream
  • when the sauce is thick and creamy pour over eggs and serve

Reviews & Comments 2

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  • ChefMarco 13 years ago
    Hi Twohot,
    After making Hollindaise over 1000 times (everyday for three years) when I was a chef.. I would like to make a suggestion. Forget the blender and whisk your eggs and a table spoon of cold water/lemon juice together in a double boiler and continue mixing under medium heat. (the water slows the eggs down from becoming scramble eggs) Just as the eggs begin to thicken add your butter and continue mixing as you remove from the heat.. Cool with the lemon juice. Season with tabasco drops and only white pepper and a pinch of salt. If necessary cool the bowl to prevent further cooking. I usually place the bowl in my hand after removing with two ice cubes under it separating it from my skin.. BEST HOLLANDAISE IN THE COUNTRY! Hollandaise is a cooked sauce and temperature control is CRITICAL to reach the richness and great flavor.. From here you can go to Bernaise easily with different spices...Blender will never get you there! TRY IT
    FROM .....SAUCIER/CHEF MARCO
    powerguy777@aol.com
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  • valinkenmore 13 years ago
    Thanks, been looking for this recipe for a while. Great post to you!
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    " It was excellent "
    tinadc ate it and said...
    Love the sauce :)
    Was this review helpful? Yes Flag

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