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Hollandaise Sauce

Hollandaise Sauce
0 15 July 2014

3 egg yolks
1/4 tsp salt
Pinch of pepper
2 tbsp fresh lemon juice
1/2 cup unsalted butter

Directions

  1. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
  2. Cut the butter into pieces and place it in a small saucepan. Heat it till it’s melted, hot and foamy.
  3. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
  4. By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
Posted in Recipes by Cenegenics Denver