Everyday Food Blog

Today's Recipe: Sarah's Easy Hollandaise

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Intimidated by hollandaise? It doesn't have to be hard. Watch Sarah show you her easy shortcut for making this deliciously rich sauce.

Get the full recipe.

Comments (4)

  • avatar

    This was a great idea, as I usually do my hollandaise in a blender but love love my Emerson for easier cleanup and never thought to use for this sauce. I usually don't worry about adding the butter solids and sometimes use smartbalance. My only question was the temp of melted butter. I use it while its still quite warm but your looked cooled. I take it that it doesn't make a difference.

  • avatar Author Comment:

    Pour the butter in when it's warm. The heat will help thicken the yolks.

  • avatar

    Following your directions my hollandaise did not thicken up enough. Any suggestions on how to make it thicker?

  • avatar

    Less water will make it thicker as I forgot to add and wondered why it was so thick so I added water at the end and it was fine. Also the salt to lemon ratio needed to be just right. Lemon needed salt to make it less bitter here. I will double the recipe next time for easier blending. I stores well in an air tight container in the fridge and can be easily reheated while stirring on a low heat or baking in the oven covered in a small dish

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