Hollandaise Sauce 2 Recipe

RatingDifficultyIntermediate

Hollandaise sauce is an emulsion of egg yolks, butter and lemon juice.

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
TweetSave
 ½ c Butter
 1 tb Lemon juice
 2 ea Egg yolk
 ¼ ts Salt
 1 ds Pepper
  c Water, boiling


1

Divide butter in 3 parts.

2

Put one piece of butter, with lemon juice and eggyolks in the top of a double boiler.

3

Cook over boilig water, stirringconstantly with a wire whisk.

4

As the butter melts, add a second piece.

5

Asmixture starts to thicken, add the third piece of butter.

6

Add the water andcook for 1 minute.

7

Remove from fire and add seasonings.

8

Should the mixturecurdle, add 2 Tbsp boiling water, drop by drop.

CategoryCuisineTags

Ingredients

 ½ c Butter
 1 tb Lemon juice
 2 ea Egg yolk
 ¼ ts Salt
 1 ds Pepper
  c Water, boiling

Directions

1

Divide butter in 3 parts.

2

Put one piece of butter, with lemon juice and eggyolks in the top of a double boiler.

3

Cook over boilig water, stirringconstantly with a wire whisk.

4

As the butter melts, add a second piece.

5

Asmixture starts to thicken, add the third piece of butter.

6

Add the water andcook for 1 minute.

7

Remove from fire and add seasonings.

8

Should the mixturecurdle, add 2 Tbsp boiling water, drop by drop.

Hollandaise Sauce 2 Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *