Hollandaise Sauce

Preparation info
  • Yield:

    ¾ Cup

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


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


  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