Hollandaise sauce
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
4 people
-
Calories
37 kcal
-
Course
Condiments
Hollandaise sauce
Report
Hollandaise sauce is, according to French haute cuisine, one of the five mother sauces, an emulsion of lemon juice, butter, sometimes clarified, and egg yolk.
Share:
Ingredients
- 4 egg extra-fresh, yolks
- 3 tablespoons water hot
- 1 cup butter , preferably clarified, finely diced
- 2 tablespoons lemon juice freshly squeezed, organic
- salt
- black pepper (or white pepper)
Equipment
- Mixing bowl
- Electric whisk
- Whisk
Instructions
- In a saucepan, bring some water to a boil, let boil gently.
- In a mixing bowl, whisk the egg yolks with the 3 tablespoons of hot water.
- Place the bowl on the pan of boiling water without soaking it in the water. The bowl must be just above so as not to overcook the egg yolks.
- Whisk the egg yolks continuously using an electric whisk until obtaining a thick consistency, having doubled in volume, of a beautiful light yellow color.
- If the yolks start to form lumps, remove the bowl from the bain-marie for a little moment, while continuing to whisk. The mixture should be frothy and without lumps.
- When the sauce has reached the desired consistency, add the butter little by little, piece by piece, mixing with a hand whisk.
- Before incorporating a piece of butter, wait until the previous one is completely melted and fully incorporated into the sauce.
- Continue until running out of butter. Again, watch for the formation of lumps, so remove a little from the heat if necessary.
- Finally, add the lemon juice, salt and pepper and mix well.
- The sauce is served hot.
- If it is too thick, then add a few drops of warm water before serving.
- To keep it warm for a while, leave it in a bain-marie over very low heat.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
