Hollandaise Sauce
Hollandaise Sauce
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Hollandaise Sauce

375 ml (1 1/2 cups)



  1. In a bowl on top of a saucepan of simmering water, whisk the lemon juice with the water and egg yolks until thick and fluffy.
  2. Remove the bowl from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Season with salt and pepper. Keep aside at room temperature. Reheat on top of the double boiler, over simmering water whisking just for a few seconds, just before serving.
  3. Serve the sauce with salmon coulibiac or with fish, vegetables or egg dishes like eggs Benedict.

Good with...


  1. Il y a trop de jus de citron, sa goute seulement le citron et beaucoup de beurre j’essayerai de mettre seulement 1 cuillièré a soupe de jus de citron et 1/2 tasse de beurre

  2. Bonjour, Je sais qu’il existe une alternative beaucoup plus allégée d’une sauce hollandaise. Malheureusement, je ne me souviens plus de la recette et je ne la demanderais pas a mon ex alors je cours à vous Ricardo ! Haha

  3. Recette facile et délicieuse.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.