Hollandaise Sauce Recipe
- 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
- 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.
Reviews for Hollandaise Sauce(4)
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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.
Excellent, and easy to make!
I agree with Sandy.. It would be most helpful!
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.