Hollandaise Sauce

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Picture of Hollandaise Sauce Recipe 2 Videos | Photo: Hollandaise Sauce Recipe
Rated 5 stars out of 5
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  • Read 127 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 127 reviews

  • on June 17, 2013

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    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!!

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  • on June 15, 2013

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    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.

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  • on May 25, 2013

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    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!

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