Yield: Yields about 1-1/2 cups.
This simple French sauce is essential for Eggs Benedict, but it’s also lovely drizzled over fresh steamed asparagus or other spring vegetables. The trick to getting a smooth sauce: Whisk it over simmering water so the egg yolks cook gently and don’t curdle.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you’re having trouble with this sauce check out the Test kitchen blog for some helpful tips!
I'm not a huge fan of Hollandaise sauce but my friend is and he really liked it. I was so intimidated to make it but it turned out perfectly.
Good basic recipe... but you can save a ton of time and effort using a blender or even better a stick ( emersion ) blender. Put all of the ingredients ( except butter) into the blender container and slowly stream in the hot melted butter. Works like a dream and no chance of a nasty steam burn or scald from the hot water.
Nice recipe, very creamy. I refridgerated the sauce once I had made it for use the following morning. I was soon to discover that this recipe cannot be reheated as the butter seperates from the rest of the sauce!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?