Easy Hollandaise

Rating: 3.18 stars
210 Ratings
  • 5 star values: 31
  • 4 star values: 44
  • 3 star values: 76
  • 2 star values: 49
  • 1 star values: 10

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

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Ingredients

Directions

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

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  • 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 (15)

210 Ratings
  • 5 star values: 31
  • 4 star values: 44
  • 3 star values: 76
  • 2 star values: 49
  • 1 star values: 10
Anonymous
Rating: 5 stars
11/06/2018
This has been my go-to, no fail Hollandaise recipe for years.
Anonymous
Rating: 5 stars
06/18/2018
I've been using this recipe since it first came out in Everyday Food years ago. It's so versatile with the things you can add to it - garlic, herbs, spices, etc. For the people who thought it was too salty, you're probably using salted butter and then adding the salt in the recipe. If you use salted butter, then don't add the extra salt.
Anonymous
Rating: 5 stars
11/18/2017
Very easy to make. Just be careful when you pour the melted butter in. Blend low when you pour then increase the speed.
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Anonymous
Rating: Unrated
09/04/2017
I have never made a hollandaise before. I wanted it for just the two of us. So, I.cut the recipe in half. Turned out just delicious.
Anonymous
Rating: Unrated
02/17/2016
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.
Anonymous
Rating: Unrated
07/17/2015
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.
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Anonymous
Rating: 4 stars
07/05/2014
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/
Anonymous
Rating: Unrated
01/28/2012
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.
Anonymous
Rating: Unrated
10/23/2011
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!
Anonymous
Rating: Unrated
04/12/2010
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.
Anonymous
Rating: Unrated
04/12/2010
Since this sauce was not cooked, what is the risk of Salmonella from raw egg yolk?
Anonymous
Rating: Unrated
04/12/2010
You can also add a little Dijon mustard for little extra flavor.
Anonymous
Rating: Unrated
02/06/2010
This is such an easy recipe and turns out very well.
Anonymous
Rating: Unrated
06/02/2009
add a little bit of cayenne pepper for a nice kick.
Anonymous
Rating: Unrated
04/18/2009
This came out really well, and was much easier than the traditional method. Very tasty.
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