Label
All
0
Clear all filters

Hollandaise Sauce

Rate this recipe

Preparation info
  • Yield:

    ¾ Cup

    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • ½ pound butter
  • 2 egg yolks
  • 1 tablespoon water

Method

  1. Put the butter in a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
  2. Carefully spoon off the white residue from the top of the clear yellow liquid. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
  3. Combine the egg yolks and water in a saucepan, bea

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title