Traditional Hollandaise Sauce – a delicious recipe with egg yolks, water, lemon juice, unsalted butter, granulated sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place yolks, water and lemon juice into a metal bowl. Whisk together vigorously of a minute or so.
2
THIS is the point where my secret weapon comes inches Add the granulated sugar. Start whisking again, slowly adding the melted butter. ( The granulated sugar crystals sharp edges keep the cologin strands from forming, thus keeping your Hollandaise from turning into scrambled eggs.)
3
Once butter is fully mixed, place your metal bowl over a simmering / steaming pot of water, thus making a double boiler. This is where you sprinkle your paprika inches It's the paprika that give it, it's bright yellow color. Stir occasionally checking consistency. Make sure to scape the thicker portions off the side of the bowl and whisk / incorporate it into the sauce. JUST before it reaches the consistency your looking for take the bowl off the hot water.
4
If your Hollandaise must sit for a few minutes before you use it, you can always add a few DROPS of HOT water to the sauce and whisk it up. That will loosen it right up again.
314
kcal
Calories
30
g
Fat
2
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large egg yolks, 1 tablespoon hot water, 1 tablespoon lemon juice, 1/2 cup unsalted butter (melted), and more.
Yes, Traditional Hollandaise Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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