More Great Recipes: Savory Sauce


Captain Utgoff's Hollendaise


User Avatar
Member since 2009
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 1 | Prep Time 10 | Cook Time 10

Why I Love This Recipe

This was my Grandfather's recipe. I learned when I was young, though it will take a lifetime to perfect. Eggs Benedict was a tradition in my family, and I am happy to continue following in his footsteps. I make it for my family and friends, and believe it is a great way to woo a newcomer in the fold.


Ingredients You'll Need

1 Egg Yolk
1/3 Lemon
1/3 stick butter
(recipe is per person)


Directions

Start heating up water in a double boiler.


Add the butter to the upper pan in chunks.


Separate out the yolks from the eggs.


Put your lemon juice aside.


Once the butter is melted, remove it from the stove.


Whisk in the lemon juice.


When the mixture has cooled slightly, add in the yolks and whisk thoroughly before returning to heat.


Slowly heat up the hollendaise mixture, stirring as necessary to keep it form separating.


Once the mixture has thickened, remove from heat and serve immediately.


Questions, Comments & Reviews


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!