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4Ingredients
25Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 egg yolks
- 4 tsp. fresh lemon juice
- 1 cup softened butter (divided into ½ cup measurements)
- salt (to taste)
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Directions
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Potassium
Calories460Calories from Fat460 |
% DAILY VALUE |
Total Fat51g78% |
Saturated Fat31g155% |
Trans Fat |
Cholesterol330mg110% |
Sodium530mg22% |
Potassium40mg1% |
Protein3g |
Calories from Fat460 |
% DAILY VALUE |
Total Carbohydrate1g0% |
Dietary Fiber |
Sugars0g |
Vitamin A35% |
Vitamin C4% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Dawn 2 years ago
Ok....so I made this first time ever, I tried following directions but must have cooked a tad too long (didn't get to using the other half of the butter)and it started to separate. Ugh! However I am notorious in my family for salvaging and fixing rather than throw out. So I didn't add the other half of butter, drained out some of the clarified butter in the sauce and added about 1-2 tablespoon of heavy whipping cream and whisked it till smooth. Yay! I saved it and it was very tasty! Next time I won't cook as long as the trick is to take off heat as soon as it looks like it's separating. It's still good Dotty, just we newbies need to understand that cooking is a skill you need to practice and rely on intuition.
Dotty Grohman 2 years ago
This is a classic hollandaise sauce recipe, my mother made it all the time when I was growing up. She used the Galloping Gourmet’s recipe which was just like this one, but with half the butter. It most certainly can be made as directed and still have a great sauce, I just prefer what I am accustomed to. Hollandaise must be cooked on a double boiler at VERY low heat. If it is simmering, it is too high. The commenter who said it separated cooked at too high of heat. Also, you must constantly whisk, it has to be kept moving. The person who commented it was runny did not cook it long enough, it is done when it thickens. Hollandaise is a finicky sauce, but once you master it, it is really easy.