- 3 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 cup cold butter (no substitutes)
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- Dash pepper
- In a small saucepan, whisk together egg yolks, water and lemon juice. Cook and stir over low heat until mixture bubbles around edges and reaches 160°, about 20 minutes. Cut cold butter into eight pieces; add to yolk mixture, one piece at a time, whisking after each addition until melted. Stir in salt, paprika and pepper. Serve immediately. Yield: 1 cup.
Reviews forHollandaise Sauce
"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."
"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"