More Great Recipes: Savory Sauce

Captain Utgoff's Hollendaise

User Avatar
Member since 2009

Serves 1 | Prep Time 10 | Cook Time 10


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

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.

Pairs Well With


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.

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter