Easy Hollandaise Sauce

9 comments… add one

  1. michelle in wgtn, nz May 12, 2011, 4:33 am

    This looks so easy and so delicious. Asparagus maybe 6 months away here but eggs love hollandaise too!

    Belated congratulations on Savannah’s birth – you have such a happy little family.

    Reply
  2. doodles May 13, 2011, 12:17 pm

    this is my kinda method for hollandaise sauce.

    How long will it keep in the refrigerator?

    Reply
  3. Pretty. Good. Food. May 13, 2011, 12:47 pm

    Mmmm, this really does seem very simple! Can’t wait to give this a try :)!

    Reply
  4. lacey - a sweet pea chef May 14, 2011, 9:14 pm

    It actually doesn’t keep very well in the refrigerator because it’ll separate as it gets cold. I’d recommend using it as soon as possible after cooking — it’s so quick and easy though.

    Reply
  5. Allyson May 14, 2011, 10:52 pm

    This LOOKs easy, but I cant help but notice that this sauce is completely broken. Hollandaise is a very delicate sauce and it CAN be made with a blender, but it uses a lot more egg yolks to stabilize it.,otherwise, great recipe!

    Reply
    1. lacey - a sweet pea chef May 18, 2011, 9:09 pm

      Hi Allyson! Yes, the sauce did unfortunately break after a while from taking photos, though — I swear — it wasn’t broken until it cooled :) Good to know about the egg yolks, though.

      Reply
  6. JD September 2, 2012, 1:59 am

    Making this tomorrow morning. I will report back to see how it turns out!

    Reply

Leave a Reply

Rate this recipe: