Hollandaise

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Rated 4 stars out of 5
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  • Read 55 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
approximately 1 1/2 cups
Level:
Easy
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Ingredients

  • 3 egg yolks
  • 1 teapsoon water
  • 1/4 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon cayenne pepper

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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Newest Ratings and Reviews

Read all 55 reviews

  • on January 31, 2013

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    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.

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  • on December 22, 2012

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    At the end of the day, it seemed like too much butter... More like a flavored compound butter sauce then hollandaise

    people found this review Helpful.
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  • on December 29, 2011

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    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

    people found this review Helpful.
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