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Simple Hollandaise Sauce

Gadget.Cook's picture
Ingredients
  Butter 250 Gram
  Egg yolks 3
  Lemon 1⁄2 , juiced
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
Directions

Melt the butter and continue cooking until the milky parts have separated off.
Use only the clear butter fat for the sauce.
Place egg yolks in work bowl and process for 20 seconds.
Through the feed tube, add the lemon juice, process for 5 seconds.
Continue to run the processor and through the feed tube slowly pour in the melted butter.
Add the salt and pepper and run the processor for a further 3 seconds.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending

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