- 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 never made hollandaise sauce before and this was very lemony. I wasn't sure how it was supposed to taste but it was too much lemon for me. It was easy and fast to make though. I probably wouldn't make it again. Perhaps I just don't like hollandaise sauce."
"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!"