Rating: 3.52 stars
25 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
  • 25 Ratings

Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.

Martha Stewart Living, April 2005

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Credit: Ellie Miller

Recipe Summary test

Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk yolks in a large heatproof glass bowl until they begin to turn pale, about 1 minute. Whisk in 4 1/2 teaspoons warm water. Set bowl over a pan of barely simmering water; heat yolk mixture, whisking vigorously, until thickened, 2 to 3 minutes (do not overcook). Remove bowl from pan. Whisk in lemon juice.

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  • Whisking constantly, pour in melted butter, one drop at a time at first, leaving milky solids behind; whisk until thickened. Season with salt. If not serving immediately, pour hot water from pan into a separate (cool) pan; set bowl on top. Keep sauce warm, whisking occasionally, up to 30 minutes. If sauce becomes too thick, whisk in warm water, 1 teaspoon at a time, to thin.

Cook's Notes

The yolks in this sauce are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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Reviews

25 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3