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Basic Hollandaise Sauce

Western.Chefs's picture
Ingredients
  Wine vinegar 2 Tablespoon
  Water 3 Tablespoon
  Egg yolks 4
  Melted butter 1⁄4 Pound (100 gram)
  Salt To Taste
  Freshly ground pepper To Taste
  Lemon 1⁄2 , juiced
Directions

GETTING READY
1) Cook the broccoli or cauliflower or poach the salmon or turbot; to be served with Hollandaise sauce.

MAKING
2) In a saucepan, heat the vinegar over moderate heat until reduced to half quantity.
3) Remove the pan from the heat and first add water then egg yolks.
4) Place again the pan on the heat and whisk the egg until thick and light.
5) Remove from heat and slowly add the melted butter.
6) Season the sauce with salt and pepper and add lemon juice to taste.

SERVING
7) Serve the sauce with cooked veggies or poached fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Beating
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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