Hollandaise Sauce

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

Yield:
1 cup

Ingredients
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt
  • EGGS BENEDICT
  • 8 slices Canadian bacon
  • 4 English muffins, split
  • 2 teaspoons white vinegar
  • 8 eggs
  • Salt and pepper, to taste
  • Hollandaise sauce, recipe above
  • Fresh chopped parsley, for garnish
Directions
Watch how to make this recipe

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings


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4.6 160
Perfect easy recipe for a very smooth sauce All you others who are adding or subtracting ingredients you are no longer making Tyler's sauce And using margarine and a microwave you are know longer making hollandaise  item not reviewed by moderator and published
Super easy and delish! item not reviewed by moderator and published
Fantastic recipe. First time ever making hollandaise sauce and it turned out great. So easy to make too.  item not reviewed by moderator and published
Tip: if you do over heat the eggs, add a drop of milk and it will bring it back together item not reviewed by moderator and published
Great recipe! Turned out perfect. item not reviewed by moderator and published
Excellent recipe, it came out perfect just be careful to not add too much lemon juice. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published
Great recipe. Did mine in 2 minutes flat! (I cheated; I have a Bamix and I just tossed all ingredients together and whipped). LOL. item not reviewed by moderator and published
For those cooks who don't know, when he says break an egg into the water being carful not to break it, what he means is, crack an egg and drop it into the water (crack the egg into a bowl first is my suggestion, and pour that into the pan) being careful not to break the YOLK. item not reviewed by moderator and published
Such a simple recipe, luscious sauce, I made this two weekends in a row, both eggs and sauce were flawless both times. Used it for classic benedict and made a suthun variation, benedict over fried green tomatoes--delish! J. Child's recipe, which I used to make, somehow was always hit or miss... never again. Thank you Tyler! item not reviewed by moderator and published
I have yet to try this recipe. I'll make it tomorrow (Saturday) since everyone is off from work. The secret to a perfect sauce is taste as you add the lemon. You know you can always add in a little at a time while tasting, but you can't take out what has spoiled the recipe, so to speak.Cooking is all about flavor and taste what you cook, so you know if it is presentable. item not reviewed by moderator and published
Fussy sauce but SO heavenly! item not reviewed by moderator and published
Used it tonight only did 1/2 recipe for 2 folks covered cajun salmon with it and it was awesome item not reviewed by moderator and published
A+++ made this on mothers day , so easy! item not reviewed by moderator and published
Just like rickenbee, I had been using the Knorr powder mix. Found myself wanting my Eggs Benedict and was all out of powder mix. "How hard could it be?" I thought. OMG...totally different taste. Immensely superior. You can adjust the lemon to your own taste, but this method isn't much harder or time consuming than the powder mix. But so much better in the end. BTW...add tarragon at the end and you've got Bearnaise sauce suitable for salmon fillets or flank steak. item not reviewed by moderator and published
After reading the ingredients on a packaged hollandaise, (Just eggs, lemon and butter, right?) my husband and I decided that we (ok he helped drizzle the butter) would try making a homemade sauce. This one was really good. If you are only used to the packaged sauces like Knorr this will taste different to you but it is still delicious. Mine was a bit thick so I added a little extra lemon at the end but other recipes say you can whisk in a little water to thin the sauce but I liked the extra lemon. Also, I whisked it over the poached egg water pot just before serving to get it nice and hot. I love this as a low carb meal by just putting the poached eggs on top of warmed ham and topping with the sauce, forget the english muffins. I will make this again. item not reviewed by moderator and published
Way too much lemon. I had to improvise by adding a little bit of sugar. Only then did my mother and I agree it was good. item not reviewed by moderator and published
First time ever making this, it was very good. I made a few adjustments... I didn't quite do 1 tbsp. of lemon juice. Made the sauce last because I was concerned it would get too thick. And I also baked the bacon to save time! item not reviewed by moderator and published
too lemony, i added only a very small amount of salt to the hollandaise sauce because i used salted butter. maybe that was the problem, it just tasted off. next time i'm going to try adding mustard powder. item not reviewed by moderator and published
Needless to say, Valentine breakfast in bed was a hit ;) Easy, tasty, elegant. Thanks Tyler! item not reviewed by moderator and published
Simple and tasty! item not reviewed by moderator and published
YUMMO! I used cracked snow crab legs then sprinkled smoked paprika on top just before serving! It was easy and looked like I slaved over the stove. My wife will never know! LOL! You should definitely try it. item not reviewed by moderator and published
Cut the lemon down to 1 tsp and add a pinch of mustard powder and garlic powder. Way too lemony otherwise!! item not reviewed by moderator and published
Absolutely delicious! One of, if not THE, best hollandaise I've ever had! item not reviewed by moderator and published
This was so delicious and easy! I surprised my husband with his favorite breakfast this morning. item not reviewed by moderator and published
Deeeelicious, and easy to make! Got a whim to try, and about 7 min. Later I had a creamy, wonderful sauce. My husband loved it too! Can't go wrong with a Tyler Florence recipe! item not reviewed by moderator and published
Recipes was easy , Made a great sauce, for Salmon , Family Loved it ! item not reviewed by moderator and published
It was just ok. It was way too lemony and lacking flavor, except for the lemon. I was excited to make this and very disappointed with the results given it's high ratings. My daughter, who loves Hollandaise Sauce, would not even eat it. She said she would give it one star, so maybe my three is generous. It was tolerable, but not good. item not reviewed by moderator and published
Fantastic! The most beautiful hollandaise sauce I have ever made! I put extra lemon and omitted salt since I only had salted butter. Excellent & Easy. item not reviewed by moderator and published
Easy and very yummy. I'm the only one in my family who enjoys hollandaise so I like to treat myself ever now and then. This one is simply delicious. item not reviewed by moderator and published
This one's pretty good, but I have found the easiest hollandaise to be in the food processor. Same amount of eggs/butter/salt/pepper, but I don't use lemon juice, I use mustard powder, and it's got kick, and keeps the sauce very rich without tasting like mustard. Put butter in microwave til it boils, then add it to the whirling food processor with yolks and everything else immediately, Super yum! item not reviewed by moderator and published
Perfect! I have tried many recipes and have found some have too much lemon. Tyler's was just right. I appreciate the fact that he made sure to mention that the bowl not touch the water since I was using an improvised double boiler. I have "broken" my sauce before, so now I know that's why. Thank you! My family and I are pleased. I used this sauce over rice, asparagus, & cod. item not reviewed by moderator and published
I rate it low only because my husband and I got severely sick after eating the sauce. We realized it must be food borne illness from the eggs. item not reviewed by moderator and published
Perfect and delicious!!! I have tried a few different hollandaise sauce recipes and none really tasted exactly right. This one does. Plus its super easy (in comparison to other hollandaise recipes to make. This will be my go-to hollandaise sauce!! item not reviewed by moderator and published
Cut back on the amount of lemon juice, it was way too much. I made this recipe this morning and it was smooth and creamy, so I was very disappointed when the lemon over powered the sauce. I will still use this recipe because it was so easy to prepare, however cut back the lemon to 1 TEASPOON, not 1 tablespoon. item not reviewed by moderator and published
As long as you pay attention to it, this is a no fail Hollandaise sauce. It did get thick and once I added the suggested water, whisked, and kept warm, its consistency held well until I poured it over sauteed kale, turnip and collard greens and baked panko encrusted haddock. Delish! item not reviewed by moderator and published
To much lemon and butter.Cut down butter to half and lemon to 1/3 and then its perfect item not reviewed by moderator and published
So easy and so delicious! This recipe makes hollandaise not scary and the results are beautiful. Thank you, Tyler! item not reviewed by moderator and published
Made this today for Easter Brunch and my husband could not stop talking about them. Wonderful, Excellent are some the words he used. This recipte for the sauce is so easy and excellent as well. You won't be disappointed with the recipte. Thanks Tyler! you rock! item not reviewed by moderator and published
Thank you Tyler! My daughter woke up this morning asking for a dish that was served at a local restaurant. She has been recovering from wisdom teeth surgery and this request was the first real sign of an appetite in about a week. I was determined to make it at home. Having never prepared Hollandise Sauce, I was nervous. It was perfect. item not reviewed by moderator and published
I have made this about 6 times now following the recipe exactly and it turns out perfect every time! Just the right amount of lemon. It is my Hollandaise "go to" recipe. item not reviewed by moderator and published
Great hollandaise! Lemon is perfect! item not reviewed by moderator and published
Excellent!! Not at all too lemony for us. We replaced the Canadian bacon with crispy bacon, smoked trout or smoked pancetta depending on each individuals personal preference. Also served it with some sliced tomato and spinach leaves. One egg per person made for a great almost guilt-free holiday meal. item not reviewed by moderator and published
Way too lemony for my (and my guests' taste. I felt like I was eating lemon meringue pie filling on top of eggs and ham. item not reviewed by moderator and published
Very good and easy! I halved the recipe because I only needed a small amount for breakfast. I put a little more than a pinch of cayenne to kick it up a little. I added jumbo lump crab meat and served over an over medium egg and a pile of hash browns, bacon on the side. My spin on eggs Benedict with crab, gluten free version. Yummy! item not reviewed by moderator and published
This was fantastic! I didn't have any lemons, so I used a lime. I also used about 1/8 teaspoon of Sriracha in lieu of the cayenne pepper. Turned out fantastic on asparagus! item not reviewed by moderator and published
You can't beat fresh hollandaise for asparagus and eggs Benedict! This will be my go-to. Thanks Tyler! item not reviewed by moderator and published
A great Hollandaise sauce, and the method of whipping the yolks into the lemon juice first helps prevent the sauce from breaking later. I used my hand mixer on it's lowest speed, which worked perfectly without wearing out my whipping arm! We love a stronger flavor in our hollandaise, so I added about 2 teaspoons of Grand Marnier at the end after it thickened, which thinned it nicely to pouring consistency, but threatened to break the sauce. I re-employed the hand mixer, and brought it back to perfect, silky hollandaise. Thanks, Tyler, for yet another great recipe! item not reviewed by moderator and published
My hubby likes Eggs Benedict when we go out for BFK. I have only tasted a bite of his once. Today I made your sauce and it turned out for me. I didn't not follow it to a T. I used salted butter since it's the only kind I buy and omit the extra salt, I also used 1/8 tsp of paprika, 1/2 TBSP lemon juice and added about 1-2 TBSp water, as I didn't know how thick to make it and then noticed I let it get too thick. Garnished it with thinly sliced green onions. 4 stars only because I followed it closely. My 4 yr old kept eating my sample eggs benedict. It must be good, now to try to eat myself. : Oh and I used a submersible blender to beat the eggs while in the double boiler. item not reviewed by moderator and published
I really like Hollandaise is small doses, but I went crabbing this weekend and wanted to make crab cake bennedict. It was a really nice sauce, not super rich. I like the lemon flavor it went well with the crab. Great sauce. item not reviewed by moderator and published
Awesome! And really easy too! item not reviewed by moderator and published
A classic and delish hollandaise sauce! item not reviewed by moderator and published
easy, classic, perfect - I usually use a bit more lemon because I like a lemony hollandaise. Thanks Tyler! item not reviewed by moderator and published
AWFUL. The sauce tastes like PURE LEMON. Maybe if you use watered down bottled lemon juice it would come out OK but I squeezed a FRESH CALIFORNIA LEMON to get my tablespoon of juice which I carefully measured and strained. That is WAY too much fresh squeezed lemon juice for the amount of egg yolks. This should be called "Super Lemony Hollandaise" item not reviewed by moderator and published
Easy easy easy and most of all it was simply delightful on our crab and poached eggs. I heard hollandasie sauce was simple but not this simple. Perfect start to Sunday mornings! item not reviewed by moderator and published
Ive worked in restaurants for years and have made a lot of hollandaise... this was the easiest one Ive ever made.... (although I like mine with a bit of mustard... item not reviewed by moderator and published
Wonderful, and very easy to make, love it!!! item not reviewed by moderator and published
YUMMY! Definitely a keeper! The sauce thickened up nicely. I used a glass bowl as that is all that i have at the moment and I had no problems. Served it over muffin, Canadian bacon topped with tomatoes and spinach and garlic sauteed in a little lemon olive oil. I drizzled the Hollandaise on top and fanned out a wedge of avocado on top of that...the best ever my boyfriend said! item not reviewed by moderator and published
This was so easy and was by far the best hollandaise sauce I've ever had. item not reviewed by moderator and published
hot diggety dog it is good but i cheated i held mixing bowl over top of burner while whisking instead of double boiler you have to be careful or scrambled eggs it is item not reviewed by moderator and published
This recipe was easy......the only diference was that I added a tablespoon of flour to thicken the sauce a bit. Everything else was amazing to my tastebuds.....I would definitely do this again...: item not reviewed by moderator and published
The recipe is super simple and I got nothing but rave reviews. Not too buttery, and all of the flavors meld together well. I definitely would recommend this recipe. item not reviewed by moderator and published
Easy and the best Hollandaise Sauce that I ever made. Made Chicken Cordon Blue for Christmas Dinner and this sauce was the hit of the dish. Thanks Tyler. item not reviewed by moderator and published
Made this for Christmas breakfast and it was fantastic and easy. You just have to be attentive when you make it. I made it a bit to early and the sauce thickened and became a little lumpy but that was my fault. The flavor was fantastic and the texture was fine after assembled even if a bit unatractive with my screw-up. I will keep this one as a staple recipe! item not reviewed by moderator and published
I would have licked my plate if noone was watching! Sooooo delish! I need practice, though, because it separated. But the flavor was amazing. Probably will only serve asparagus this way from now on. item not reviewed by moderator and published
I'm a huge Hollandaise Sauce fan and if I could give this recipe zero stars I would. Maybe it was because I used fresh eggs from my own free range hens and not the month old, yellow yokes from the supermarket...but this was just a waste. There was nothing that I could do to "fix" it...it literally just tasted like hot, yolk soup. I followed the directions to a "T" and it was not even remotely edible. It came together just fine, no separation and the consistency was good...like I said, I used fresh eggs and fresh squeezed lemon juice, but it was terrible - and like a previous reviewer wrote, it left a horrible taste in my mouth. I see that alot of people were using it on Eggs Bendict, where you expect such an "egg flavor" and the salt from the meats probably melded together ok with it, but I just cannot see it working on anything else - like chicken or vegetables. It was a waste of four eggs and a perfectly good lemon. item not reviewed by moderator and published
We recently discovered Asparagus as a side vegetable to go along with meals. Prior to tonight's dinner, my wife called and asked me to look up a recipe for Hollandaise Sauce. So I got the ingredients together and was very pleased with my first attempt at making this sauce. My wife and Dad both said the sauce was "Five Stars"! We all loved it and the sauce was a GREAT compliment to the Asparagus. Try it, you'll like. Plus it's easy to make. item not reviewed by moderator and published
This sauce was amazing! After I started making it, I realized I didn't have any butter, so substituted margarine, and it still turned out perfectly. Also substituted paprika for cayenne as I didn't have any of that either. Either way, a great recipe. Easy, and it doesn't separate! item not reviewed by moderator and published
So delicious I absolutely loved it ...made eggs benedict on rye ....YUM item not reviewed by moderator and published
I love hollandaise, and this was easy to make. It never even looked like it was thinking of separating. I don't like lemony hollandaise, so I filled 1/2 the tablespoon with water, then filled it up with lemon juice. I also added water slowly at the end to thin it a little. It was really thick. Great flavor, easy, didn't separate. Perfect. item not reviewed by moderator and published
Extremely easy to make and has great flavor!!! item not reviewed by moderator and published
Fast, easy, yummy...what more could you ask? item not reviewed by moderator and published
I love eggs benedict. This was an easy-to-make and scrumptious hollandaise sauce! item not reviewed by moderator and published
Great recipe, very easy to make and tasted great! item not reviewed by moderator and published
This is a wonderful hollandaise sauce & easy to make! My husband goes back to this recipe everytime he makes his famous eggs benedict :) item not reviewed by moderator and published
It was a hit for Father's Day Breakfast! My dad was still raving about it at 10:00 at night! item not reviewed by moderator and published
Fantastic!!! item not reviewed by moderator and published
This recipe is fantastic! It's one of the simplest hollandaise recipes I've found and it is by far the best. It's creamy, tangy, slightly spicy, and the only way I like my hollandaise sauce now. Thanks Tyler! item not reviewed by moderator and published
love it item not reviewed by moderator and published
this is incredible! the sauce was a bit of a pain, but I think once you get the hang of it, it will be a breeze. I added some tabasco, and some cream to thin it. I toasted the muffins in a pan with butter, then sauteed canadian bacon. My method for poaching eggs are a little bit more fast and furious, after I drop the egg, I let it boil for 11/2-2 minutes, and it it is perfect every time.Garnished with green onion, and sprinkle of sea salt and fresh pepper. Yum! item not reviewed by moderator and published
I made this recipe for the first time when my brother had a major illness. Since then I make it off and on for both of my brothers. I just talked to one and he cancelled plans for the day I am going to make it. It is THAT EASY and yes THAT TASTY!!!!. item not reviewed by moderator and published
I have been craving eggs Benedict, so I gave this recipe a try. It was super easy, and I loved it. And, everyone in my family liked it, which never happens, lol. I did add 1 Tbs of cream and about 1/2 tsp of spicy mustard to the sauce. The only problem I had was the eggs sticking to the bottom of the pan. I think I'll try spraying it w/ cooking spray first next time. Other than that, it was perfect. Thank you! item not reviewed by moderator and published
This is the easiest and best hollandaise recipe I've found. My daughter loves it! She added a little more lemon and said it was perfect!! Thanks Tyler item not reviewed by moderator and published
Easy, excellent and tasty item not reviewed by moderator and published
excellent recipe. my family loved it and very easy to make item not reviewed by moderator and published
Awesome recipe! I've made it more than once and it is has been good and consistent recipe. Very easy and very yummy! I would suggest adding the lemon and salt to taste and perhaps a little fine ground pepper (if you are scared of the cayenne). item not reviewed by moderator and published
Delicious I'd never made, and I can't remember if I ever had hollandaise sauce, but this was a fabulous start. My arm got REALLY tired trying to beat the eggs, but it was worth it. Unlike others, I found the lemon to be a good balance. The butter made this recipe rich and delicious. Very good and fairly simple. item not reviewed by moderator and published
This was a good hollandaise recipe, but the lemon juice was overpowering. 1 1/2 teaspoons of lemon juice is enough. I also added a pinch of white pepper which helps balance everything out. Very good! item not reviewed by moderator and published
It was very good and easy to make, but I found it to be a little too "citrusy" with the 1 tbl spoon of lemon juice.. I would cut back to just under a a tbl spoon of lemon juice, to render all the flavours their own, but it was delicious! PS. It is possible to make it without a stainless steel bowl, I just used a silver pot instead item not reviewed by moderator and published
Easy and quite tasty. I didn't have a small whisk or a stainless steel bowl, so I improvised. Result was that the egg curdled slightly, but the result was still so good we all but licked our plates. I use several Hollandaise sauce recipes and like all of them, but after I get the two missing pieces of equipment this will be my preferred recipe. item not reviewed by moderator and published
Easy, great recipe! I followed the measurements/recipe and then added paprika with the cayenne at end. item not reviewed by moderator and published
I have attempted dozens Hollandaise sauce recipes and this was by far the easiest and most successful! I melted the butter on low in the microwave for 4 minutes (so it was not too hot), added a teaspoon more lemon juice and a teaspoon of sugar. It was excellent! item not reviewed by moderator and published
First time to try hollandaise and this was super easy - think it'd be hard to mess up. At first first it seemed a lot of butter but in the end I had no complaints when pairing for eggs benedict. item not reviewed by moderator and published
I have never made hollandaise sauce before, but this recipe made it so easy. Although it is ALOT of butter, I just added until i felt it tasted good. I also zested and squeezed half a lemon into it, and because I did not have the cayanne pepper, I substituted red pepper flakes for a zip. But the best thing i did to make this sauce sing was I added a bit a dill to the sauce, simply out of this world! item not reviewed by moderator and published
I love hollandaise sauce, especially with a nice lemony-buttery taste, but this was overkill. I could barley taste the egg yolks and cayenne pepper, I think it would taste a lot better if there was less butter......a stick of butter for 1 cup of sauce? wheoew! Overall, it was good, but it would taste BETTER and be more enjoyable with maybe 1/4 cup butter. item not reviewed by moderator and published
I just made this today and I have to say, It was great. I never tried making Hollandaise Sauce before, I always made the instant package kind. What a difference. I will never make the instant package type again. I have been converted. item not reviewed by moderator and published
This particular recipe left a bad taste in mouth that I couldn't get rid... item not reviewed by moderator and published
I decided to try my hand at making the sauce because I have only ever had it through my dad...I was a little bit nervous because I knew that the sauce can go by the wayside quite easily but I am happy to say that it turned out perfectly. My wife and I had left-over ham from Easter so I decided to make eggs benedict. I used Texas Toast instead of English muffins b/c it was all we had on-hand but it worked out perfect! I really like Tyler Florence's recipes because they are so simple yet delicious and this definitely holds true for his Hollandaise sauce recipe...A little bit of chopped basil on top gave it a nice kick. item not reviewed by moderator and published
It was definitely edible. But I thought it tasted quiet lemon-y. Maybe I didn't make the recipe quiet right either, because it didn't get very thick. Even when I let it sit. I did eat it all so I can't say anything to bad about it, I just was hoping for something a little better. item not reviewed by moderator and published
I'm on a special diet. This sauce made my mouth sing while eating the usual boring veggies. I loved it so much I gave some to the kids for their veggies and now they'll actually eat them and ask for more! item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published
Always amazes me when people give a bad review having changed the recipe to their individual tastes. That's not the author's recipe you gave 3 stars, it was yours. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published
That's your fault for not cooking it properly, not the recipe's. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! . item not reviewed by moderator and published
I agree. I had to add a little sugar to even it out. item not reviewed by moderator and published
Write I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published
Oh yuk!!!! item not reviewed by moderator and published
Seems like a T of flour would make it WAY too thick. And since the flour wasn't cooked, it had to taste, well....like flour! item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published
Swirl the water where the egg is going and drop the egg in the middle....do with each egg; they will be perfect! item not reviewed by moderator and published
Spraying a pan that will be filled with boiling water won't do anything but make your water oily. Add a tablespoon of vinegar and use a spoon to stir the water in the pan in one direction. I prefer a small saucepan to a skillet. Pour the egg in and it will essentially wrap around itself. Give it 2-3 minutes and your poached egg is ready. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. (I use a glass mixing bowl). Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published
All the "tools" you need to make a Hollandaise sauce is a glass or stainless steel bowl and a saucepan that the bowl will fit on top of without being submerged in the water that you put in the saucepan. And maybe a gam or two for the whisking. And a whisk... item not reviewed by moderator and published
A good suggestion, I think, for melting butter in the microwave without it popping all over is to "cook" it on defrost. When I'm melting or softening butter, cream cheese, etc in the microwave, I use the defrost option. It keeps it from getting too crazy in there and splattering all over the place. item not reviewed by moderator and published
And it keeps it from getting too hot, as well. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. item not reviewed by moderator and published

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