Hollandaise Sauce - 1 Recipe - Cooking Index
1 cup | 198g / 7oz | Butter - at room temperature |
2 tablespoons | 30ml | Fresh lemon juice |
3 tablespoons | 45ml | Water |
3 | Egg yolks | |
Salt | ||
White pepper |
Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon. Remove from heat and add 1 tablespoon cold water.
Beat egg yolks lightly and whisk into lemon water.
Over low heat, whisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding more.
Continue to whisk the sauce until it is thick. Add salt and pepper to taste.
Source:
Elizabeth Powell
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.