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Hollandaise Sauce Recipe
Hollandaise Sauce Recipe photo by Taste of Home

Hollandaise Sauce Recipe

Publisher Photo
This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 3 egg yolks
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • Dash white pepper

Nutritional Facts

2 tablespoons equals 124 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 155 mg sodium, trace carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.
Originally published as Hollandaise Sauce in Quick Cooking January/February 2001, p61

Nutritional Facts

2 tablespoons equals 124 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 155 mg sodium, trace carbohydrate, trace fiber, 1 g protein.

Reviews for Hollandaise Sauce

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 4, 2011

It was easy to make and was good for Eggs Benedict. It was a little bland, however, and a little too lemony, although that may have been my fault for inaccurate measuring. I will try it again, going easy on the lemon and perhaps with some additional spice for flavor.

MY REVIEW
Reviewed Apr. 3, 2011

Excellent, and easy to make!

MY REVIEW
Reviewed May. 31, 2009

I agree with Sandy.. It would be most helpful!

MY REVIEW
Reviewed Dec. 26, 2008

Thank you Taste of Home for being my lifesaver. I count on the Taste of Home magazines, Annual books or website for 99% of my recipes. I do have only one suggestion - when you put your recipes on the website, would you please state the magazine or book they are in. I have all of the annuals or magazines and it would be nice if I could look up on the website and then refer to my books for the recipe instead of making paper copies. Thank you for reading this and considering my suggestion.

Sandy Thorson

Cresco Iowa

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