Ed Smith from Fort Lauderdale, Florida, who originally shared this recipe, calls it his “foolproof” hollandaise sauce recipe.
Ed says this about his hollandaise sauce:
I might make this sauce 2 or 3 times a week. Here is how to do it so simply without fear of ANYTHING going wrong. Just follow the directions. Don’t add a dash of this, change the measurements or boil the water. If so it will just curdle. If you might think you need more go ahead and add one extra egg yolk but that’s all you have to do.
Foolproof Hollandaise Sauce Recipe
- 4 eggs, at room temperature
- 2 tablespoons lemon juice
- 1/4 pound butter, 1 stick
- pinch cayenne pepper
- pinch salt
- Use a double boiler and place 1/2 cup of water in it. Heat the water, but do not boil.
- Melt the butter in a bowl in the microwave. Separate the eggs and add the yolks to the top of the double boiler. Add the salt, cayenne pepper and lemon juice.
- Place the eggs over the double boiler, insert the electric mixer and mix well. Wait one minute and add the butter slowly, continuing to use the mixer. Add all of the butter, continue mixing and suddenly it will thicken and be ready for use. If it is too thick take the tablespoon and add a tablespoon of hot water from the double boiler, maybe two, no more. Its ready.
Ed says that lemon juice from the bottle is fine. I use a hand held electric mixer.