Hollandaise Sauce

Tyler Florence

2000 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Botched Breakfast in Roselle Illinois

Picture of Hollandaise Sauce Recipe 2 Videos | Photo: Hollandaise Sauce Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 108 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
1 cup
Level:
--
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Ingredients

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt

Directions

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.

  • 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

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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Newest Ratings and Reviews

Read all 108 reviews

  • on May 09, 2012

    Flag

    easy, classic, perfect - I usually use a bit more lemon because I like a lemony hollandaise.
    Thanks Tyler!

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  • on April 28, 2012

    Flag

    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"

    people found this review Helpful.
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  • on April 15, 2012

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    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!

    people found this review Helpful.
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