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  Butter 1 Cup (16 tbs)
  Egg yolks 4
  Cold water 1 Tablespoon
  Lemon juice 1 Tablespoon
  Cold butter 2 Tablespoon
  White pepper To Taste
  Salt To Taste

Melt butter on low heat and set aside.
Whisk egg yolks in the top part of a double boiler.
Set pan over hot, not boiling, water and whisk until yolks are thick, sticky and creamy.
Add water and lemon juice and beat 30 seconds.
Drop in 1 tablespoon cold butter and beat 1 minute until mixture thickens, smoothly.
Remove from over heat and beat in another tablespoon cold butter.
Beat in the melted butter, 1/4 teaspoon at a time, until sauce thickens to a sour cream consistency; then pour butter in more rapidly, beating after each addition.
Discard the milky sediment in the butter pan.
Season to taste and keep warm by setting the pan in a bowl of warm, not hot water.(Hollandaise should be served warm, not hot.)
If too thick, beat in 1 or 2 tablespoons hot water, milk or cream.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2025 Calories from Fat 1961

% Daily Value*

Total Fat 223 g342.7%

Saturated Fat 136.7 g683.6%

Trans Fat 0 g

Cholesterol 1288.7 mg429.6%

Sodium 614.7 mg25.6%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.32 g1.3%

Sugars 0.8 g

Protein 12 g23.7%

Vitamin A 144.8% Vitamin C 11.8%

Calcium 14.3% Iron 10.2%

*Based on a 2000 Calorie diet

Hollandaise Recipe