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Hollandaise

fast.cook's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Egg yolks 4
  Cold water 1 Tablespoon
  Lemon juice 1 Tablespoon
  Cold butter 2 Tablespoon
  White pepper To Taste
  Salt To Taste
Directions

Melt butter on low heat and set aside.
Whisk egg yolks in the top part of a double boiler.
Set pan over hot, not boiling, water and whisk until yolks are thick, sticky and creamy.
Add water and lemon juice and beat 30 seconds.
Drop in 1 tablespoon cold butter and beat 1 minute until mixture thickens, smoothly.
Remove from over heat and beat in another tablespoon cold butter.
Beat in the melted butter, 1/4 teaspoon at a time, until sauce thickens to a sour cream consistency; then pour butter in more rapidly, beating after each addition.
Discard the milky sediment in the butter pan.
Season to taste and keep warm by setting the pan in a bowl of warm, not hot water.(Hollandaise should be served warm, not hot.)
If too thick, beat in 1 or 2 tablespoons hot water, milk or cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Dish: 
Sauce
Ingredient: 
Butter
Preparation Time: 
5 Minutes

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