Foolproof Hollandaise

Photo: James Carrier

Notes: This method produces a bacteria-safe sauce. However, if sauce gets too hot, it may separate. To bring back together, put 2 tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream.

This recipe goes with Classic Eggs Benedict

Yield: Makes 2 1/4 cups; 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 473
  • Calories from fat: 97%
  • Protein: 3.3g
  • Fat: 51g
  • Saturated fat: 30g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Sodium: 598mg
  • Cholesterol: 337mg

Ingredients

  • 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
  • 6 large egg yolks
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard

Preparation

  1. 1. In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.
  2. 2. Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.
  3. 3. Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.
  4. 4. Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.
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