- 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
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"I thought that this recipe had way too much lemon. I looked at several other hollandaise recipes and the had only 1 tablespoon of lemon juice. I'll make it again and reduce the lemon by that amount and see how it taste."
"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.Sandy ThorsonCresco Iowa"