Hollandaise

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
approximately 1 1/2 cups
Level:
Easy

Ingredients
Directions

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.


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4.4 55
I tried Altons recipe yesterday morning for eggs benedict, with english muffins, spinach, canadian bacan. This is my third attempt at making a hollandaise. I tried one of Emeril's and also Julia Childs. So far this is my favorite. It is a perfect balance of eggs, butter and lemon, and I do love the cayenne. My thanks to Jburns_9259365 who entered a review in May of 2010, and mentioned a 'benedict buffet' with crab cakes, etc. I will try this when I get a little more proficient with the sauce making. Thanks to Alton for the thermos idea to keep it warm. item not reviewed by moderator and published
At the end of the day, it seemed like too much butter... More like a flavored compound butter sauce then hollandaise item not reviewed by moderator and published
this recipe was written to be a basic recipe for people who know nothing about cooking, it is good, but once you get any kind of technique venture on. from a well experienced pre chef this is not that great, have had much better and have also made much better item not reviewed by moderator and published
I've been making this recipe for years. Love it. Yes, you must not use salted butter...been there and done that. fyi the sugar helps keep the yolks from curdling and there is not supposed to be any shallots in Hollandaise! item not reviewed by moderator and published
Delish!!! item not reviewed by moderator and published
I'm so mad at myself...when Alton says unsalted butter...make sure it's U N S A L T E D ! i accidentally used the salty kind and the sauce was inedible and had to be thrown out; what a waste! On the other hand, the texture, color and thickness turned out PERFECT. I've always wanted to try making home made hollandaise, and this recipe is very easy! no more store bought packaged junk. Thanks Alton!! item not reviewed by moderator and published
A lot of effort, but simple and tastes great - worth said effort item not reviewed by moderator and published
I admit, it is a bit of work whisking the entire time to bring the sauce together. But, the end results are well worth the effort. item not reviewed by moderator and published
Easy hollandaise for eggs benedict or steamed artichokes. Wonderful, balanced taste every time. item not reviewed by moderator and published
Oh you freakin c-school snobs get over yourselves. item not reviewed by moderator and published

Not what you're looking for? Try:

Carb Buster Breakfast with Hollandaise

Recipe courtesy of Ree Drummond