Print Recipe Hollandaise Sauce: Egg Yolk and Butter Sauce flavored with Lemon Juice
Hollandaise sauce is made of warmed egg yolks flavored with lemon juice, into which butter is gradually incorporated to make a thick, yellow, creamy sauce. It is probably the most famous of all sauces, and is often the most dreaded, as the egg yolks can curdle and the sauce can turn. It is extremely easy and almost foolproof to make in the electric blender, and we give the recipe on this page. But we feel it is of great importance that you learn how to make hollandaise by hand, for part of every good cook’s general knowledge is a thorough familiarity with the vagaries of egg yolks under all conditions. The following recipe takes about 5 minutes, and is almost as fast as blender hollandaise. It is only one of numerous methods for hollandaise, all of which accomplish the same result, that of forcing egg yolks to absorb butter and hold it in creamy suspension.