Hollandaise Sauce Recipe (2024)

Easiest method of making Hollandaise sauce is by microwave. Simply cut 1/4th lb of butter into 4 equal pieces and place in a 2 cup glass or plastic measuring cup or similar dish and add 3 egg yolks. Stir to blend the yolks and microwave for 1 minute stirring with a fork every 15 seconds or until the sauce is blended and thick. Add 2 T lemon juice and other seasonings to taste and you've got perfect Hollandaise.

The easy method we use:Heat a blender jar with hot water. Add one egg yoke per serving to the blender along with a solid squeeze of lemon juice and a dash of salt. Melt butter in a pan and remove the white from the top (if desired). Turn on the blender and slowly pour in the very hot butter while it is stirring. Voila-- instant Hollandaise!

CAUTION: if the lemon juice you add in the last step is at all cold (or even room temp!) the entire sauce will break.

Ignore the recipe. Here’s the right one:1/4 cup butter2 egg yolksJuice of one half lemonLow heatStir constantly

Yes, but 8 oz of butter renders down to about 6 ounces once you remove the milk solids and the milky stuff as specified in the first step. That's the right amount for two yolks.

"Place the saucepan in a larger basin of simmering water."What saucepan? Were the egg yolks and water supposed to be combined in a saucepan?

Not clear if the yolks are added into un-melted butter, then nuke both? Or melt the butter then add in the egg?

This seems like a lot of butter; my Julia Child cookbook says that one egg yolk can absorb only 3 ounces of butter.

This recipe does work exactly as it is written. there are several steps, and you have to follow all of them, and it’s beautiful and delicious if you follow all the steps.

I have neither blender nor microwave (as suggested by some) so I made it the old-fashioned way on the stove. Both this recipe and Julia Child’s yield a sauce more fluid than what you find in a restaurant on your eggs Benedict. It’s perfection with for lightly coating poached salmon —or eggs Benedict for that matter.

wish egg and H2O in doubler boiler top pan; Make sure egg doesn’t cook so let water in saucepan cool down (used to melt butter, glass measuring cup on raised strainer) and simmer slowly or not even simmer; let lemon juice warm up so it doesn’t break up sauce

This might be perfect for a fairly formal occasion, but it seems unnecessarily fussy for an easy brunch. I followed Nate's advice and went with 4 tablespoons of butter (I used salted), 2 eggs yolks and juice of half a lemon. Low-medium heat, whisk vigorously. Was absolutely perfect for my brunch-for-one consisting of two poached eggs on toast. Thanks Nate!

The butter over powers the lemon and egg. As well you do not get the velvety smoothness at the end. Use half as much butter.

This recipe is just fine. However, The Joy of Cooking, from 1931-1981 (and perhaps subsequent editions), provides a Blender Hollandaise recipe that has served my family well for decades. It’s much less involved, very easy and produces excellent, consistent results. Give it a try. You won’t be disappointed

Lotsa foolproof shortcuts here, but I was fooled. My butter exploded in the microwave. I won't be fooled again.

Could ghee be better and avoid clarifying?

This recipe does work exactly as it is written. there are several steps, and you have to follow all of them, and it’s beautiful and delicious if you follow all the steps.

I’m wondering if this will work with ghee. TheMilk solids already cleared..,gonna try it

What I'm looking for in a technique-based recipe such as a mother sauce are good descriptions of the classic techniques.But then many in the comments suggest all the personal shortcuts they've come up with (as if I'm going to waste a handful of eggs or other fresh food product attempting their version). Personally, I hope if recipes such as Hollondaise or Eggs Benedict are represented, that there is at least one traditional recipe available alongside all the shortcutty versions.

I have neither blender nor microwave (as suggested by some) so I made it the old-fashioned way on the stove. Both this recipe and Julia Child’s yield a sauce more fluid than what you find in a restaurant on your eggs Benedict. It’s perfection with for lightly coating poached salmon —or eggs Benedict for that matter.

CAUTION: if the lemon juice you add in the last step is at all cold (or even room temp!) the entire sauce will break.

Microwaving didn’t work for me. It just made scrambled egg yolks in butter.

Ignore the recipe. Here’s the right one:1/4 cup butter2 egg yolksJuice of one half lemonLow heatStir constantly

"Place the saucepan in a larger basin of simmering water."What saucepan? Were the egg yolks and water supposed to be combined in a saucepan?

Good result. The milk curds were at the bottom of melted butter. It needed extra lemon juice. Maybe zest would be good.