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Hollandaise Sauce

pastryparrot1's picture
This sauce goes beautifully with poached fish, poached eggs and steamed vegetables such as asparagus, broccoli or cauliflower. It is a little tricky to make but absolutely delicious!
Ingredients
  Egg yolk 4 Large
  Lime juice 1 Tablespoon
  Water 1 Tablespoon
  Butter 1 Cup (16 tbs), melted
Directions

MAKING
1. In a bowl place the egg yolks and put it over a small pot of boiling water.
2. Add lemon juice and water. Whisk yolks until they about triple in volume and start forming ribbons. Remove yolks from heat.
3. Slowly add the melted butter a little bit at a time. The initial addition is very important in order to emulsify the sauce.
4. Whisk in the rest of the butter gradually. The more butter you add the thicker your sauce will be.

SERVING
5. Serve the Hollandaise sauce on steamed vegetables, poached fish or eggs Benedict.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Feel: 
Creamy
Method: 
Whisking
Dish: 
Sauce
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Servings: 
4

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