Hollandaise sauce

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Photo: chefdecuisine.com

Prep Time:
10 minutes
Cooking Time:
12 minutes
Servings:
6

Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.

  • For the Hollandaise sauce:
  •  Tags for<b>Hollandaise sauce
  • Tags for Hollandaise sauce
  • main ingredients:
  • eggs Pageturner Cookbook
  • butter Pageturner Cookbook
  • lemon Pageturner Cookbook
  •   Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • sauce Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 5 egg yolks
      1 tablespoon lemon juice
      12 ounces butter
      to taste salt, ground white pepper, cayenne pepper and
      Aromat seasoning

    Directions

    Clarify butter over medium heat.
    Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
    Whip the yolks until they reach a creamy consistency. Remove from heat.
    Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
    The sauce will keep, covered, in a warm place for at least 30 minutes.

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