Traditional Hollandaise Sauce Recipe
This high on flavor Hollandaise Sauce recipe awaits you!. This Hollandaise Sauce as a Side Dish is a winner! There's no point pondering anymore, try out this Hollandaise Sauce right now!
Ingredients
3 egg yolks
2 tablespoons fresh lemon juice
2 tablespoons boiling water
1/8 teaspoon salt
Pinch of white pepper
12 tablespoons (6 ounces) hot melted butter
Directions
Using a wire whisk, beat egg yolks in the top of a double boiler for about 1 minute, until pale.
Whisking the yolks constantly, slowly drizzle in the lemon juice, then the hot water.
Season with salt and pepper.
Place the pan over hot water.
Whisk until yolks begin to thicken.
Still whisking rapidly, drizzle in hot melted butter very slowly.
If at this point (or at any other time), egg yolks seem to be getting too hot and are in danger of curdling, lift pan off the heat and place in a bowl of ice water to cool down.
Then return pan to the heat and continue cooking.
When all the butter is added, and the sauce is thick and smooth, remove pan from heat.
Sauce is best used immediately.
Whisking the yolks constantly, slowly drizzle in the lemon juice, then the hot water.
Season with salt and pepper.
Place the pan over hot water.
Whisk until yolks begin to thicken.
Still whisking rapidly, drizzle in hot melted butter very slowly.
If at this point (or at any other time), egg yolks seem to be getting too hot and are in danger of curdling, lift pan off the heat and place in a bowl of ice water to cool down.
Then return pan to the heat and continue cooking.
When all the butter is added, and the sauce is thick and smooth, remove pan from heat.
Sauce is best used immediately.
