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Easy Hollandaise

205

Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

  • Servings: 4

Source: Everyday Food, May 2008

Ingredients

  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter

Directions

  1. In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.

  2. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Cook's Notes

There is enough sauce in this recipe for 4 artichokes. Serve 1 artichoke per person.

Reviews Add a comment

  • lcespie
    17 FEB, 2016
    This was my first attempt at making hollandaise. It was very easy to make although I would decrease the amount of salt (I found it way too salty). I also added tarragon to mine.
    Reply
  • petit_bouquin
    17 JUL, 2015
    I made this for my family two weeks ago. It tasted great (though I added a dash of dijon); however, the flavor wan't worth the serious illness my family developed as a result of salmonella poisoning. After a long interrogation from the state health department, it was concluded that the hollandaise was the likely cause of our infection.
    Reply
  • bbosch
    5 JUL, 2014
    I would definitely add the dijon, it cuts the citrus a bit. Overall very easy and hard to ruin! See my review here: http://theyearofmartha.com/2014/07/05/review-marthas-easy-hollandaise/
    Reply
  • AndreaMarieDwyer
    28 JAN, 2012
    So easy and delicious - I can't imagine making hollandaise any other way! I made the Eggs Benedict recipe which included this recipe on the site, and it was all delicious.
    Reply
  • krisx2
    23 OCT, 2011
    I didn't know how easy it could be to make hollandaise. It was delicious too and went perfectly with our dinner of asparagus, fish fillets and fried polenta. It even got my 5 year olds to clean their plates!
    Reply
  • jahrwong
    12 APR, 2010
    The butter should be warm enough to cook the eggs but if you are serving this to pregnant women or kids you may want to use the pasturized eggs or egg substitutes.
    Reply
  • blueshingles
    12 APR, 2010
    Since this sauce was not cooked, what is the risk of Salmonella from raw egg yolk?
    Reply
  • Antiqua
    12 APR, 2010
    You can also add a little Dijon mustard for little extra flavor.
    Reply
  • frey60@comcast.net
    6 FEB, 2010
    This is such an easy recipe and turns out very well.
    Reply
  • mrstn
    2 JUN, 2009
    add a little bit of cayenne pepper for a nice kick.
    Reply