Foolproof Hollandaise sauce from The Food Lab: Better Home Cooking Through Science (page 111) by J. Kenji López-Alt

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Notes about this recipe

  • angela_7spbk3 on May 25, 2026

    Just as delicious, but way easier than the traditional method

  • anya_sf on March 12, 2023

    I never need a huge vat of Hollandaise and was very happy to find the immersion blender method worked well for 1/2 recipe, using 2 yolks. Unfortunately, in my attempt to keep the sauce warm (for Eggs Benedict), it thickened too much and got a little gloppy; whisking in hot water worked okay to thin it, but it still slid off the eggs. But the flavor and texture were good when eaten together with everything.

  • Io.veronicascott on January 24, 2023

    magic

  • etcjm on December 02, 2018

    I did the immersion version. Yes it works. Yes it's easy and tasty. I used a sweet thermometer as didn't want to guess temp when it was specified. I was surprised how quickly the butter got to this temp so next time I would go slower. (Made peanut brittle yesterday and I think I was getting carried away!) Definitely a do again.

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