This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heatproof bowl, set over (but not touching) simmering water, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume. Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon. Season with salt, cayenne pepper, and lemon juice. Let stand at room temperature until ready to use, up to 1 hour.

    Advertisement

Reviews (4)

7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/10/2013
Simple and easy. Delicious!
Rating: Unrated
09/11/2010
My experience with this sauce was not good. It never whisked up in volume and remained grainy. I tried the blender as shown on TV and that did not good at all. Plus, no indication of how much salt pepper and lemon juice to add. Mine was not a good experience.
Rating: Unrated
03/13/2009
Are the yolks supposed to be cooked or raw?
Advertisement
Rating: Unrated
05/02/2008
This was the best hollandaise and so easy! I love the fact that you don't melt the butter. My sauce stayed thick and rich. Easily cut this in half and it was still perfect!