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Hollandaise Recipe

Hollandaise

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Hittin' the Sauce

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 1-10 of 53

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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

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  • on November 29, 2011

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    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!

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  • on August 14, 2011

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    Delish!!!

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  • on July 30, 2011

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    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!!

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  • on May 24, 2011

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    A lot of effort, but simple and tastes great - worth said effort

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  • on May 08, 2011

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    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.

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  • on May 02, 2011

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    Easy hollandaise for eggs benedict or steamed artichokes. Wonderful, balanced taste every time.

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  • on April 30, 2011

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    Oh you freakin c-school snobs get over yourselves.

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  • on February 27, 2011

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    I've never been to culinary school but Alton Brown makes recipes easy for me to replicate. This turned out well. I'll make it again.

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  • on January 13, 2011

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    This isn't exactly how I made hollandaise in culinary school but it comes out just fine. Thanks Alton for a great recipe :

    lol Camc111...where did you go to school?...Hollandaise is indeed a mother sauce. It is the base for bearnaise, choron, foyot, grimrod, maltaise, and mousseline sauces. Just sayin'

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