Hollandaise sauce
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4 people
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Calories
37 kcal
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Course
Condiments
Hollandaise sauce
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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.
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Ingredients
- 4 extra-fresh egg yolks
- 3 tablespoons hot water
- 1 cup butter , preferably clarified, finely diced
- 2 tablespoons organic lemon juice , freshly squeezed
- 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.
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