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Hollandaise

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Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Hot water 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg yolk 4 , slightly beaten
  Lemon juice 2 Tablespoon, fresh
Directions

Combine butter, hot water, salt, and pepper in top part of double boiler.
Blend small amount of butter mixture, about 2 teaspoons, into beaten egg yolks.
Gradually beat in remaining butter.
Place over hot, not boiling, water.
Beat with rotary beater or wire whip until thick and smooth.
Blend in lemon juice.
If sauce curdles, add 1 teaspoon hot water and blend well.

Recipe Summary

Cuisine: 
European

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