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Classic Hollandaise

Ingredients
  Egg yolks 4
  Butter 1⁄2 Cup (8 tbs) (cut in thirds)
  Lemon juice 2 Teaspoon
Directions

Place egg yolks and 1/3 of the butter in top of double boiler.
(Water in bottom pan should not touch top pan.) Cook over hot, not boiling, water till butter melts, stirring rapidly.
Add 1/3 more of the butter and continue stirring.
As mixture thickens and butter melts, add remaining butter, stirring constantly.
When butter is melted, remove pan from hot water; stir rapidly 2 minutes longer.
Stir in lemon juice a teaspoon at a time; season with dash salt and dash white pepper.
Heat again over hot water, stirring constantly till thickened, 2 to 3 minutes.
Remove from heat at once.
If sauce curdles, immediately beat in 1 or 2 tablespoons boiling water.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Party

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