Hollandaise sauce is an emulsion of egg yolks, butter and lemon juice.
Divide butter in 3 parts.
Put one piece of butter, with lemon juice and eggyolks in the top of a double boiler.
Cook over boilig water, stirringconstantly with a wire whisk.
As the butter melts, add a second piece.
Asmixture starts to thicken, add the third piece of butter.
Add the water andcook for 1 minute.
Remove from fire and add seasonings.
Should the mixturecurdle, add 2 Tbsp boiling water, drop by drop.
Ingredients
Directions
Divide butter in 3 parts.
Put one piece of butter, with lemon juice and eggyolks in the top of a double boiler.
Cook over boilig water, stirringconstantly with a wire whisk.
As the butter melts, add a second piece.
Asmixture starts to thicken, add the third piece of butter.
Add the water andcook for 1 minute.
Remove from fire and add seasonings.
Should the mixturecurdle, add 2 Tbsp boiling water, drop by drop.