Prep 0 mins
Cook 5 mins
- In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil).
- Add SLOWLY to egg yolks, beating constantly.
This was very easy and creamy, a nice texture consistent with hollandaise. However, I personally hated the flavour- way too lemony, not rich enough for my personal taste. And my eggs were definitely at room temperature. I've made hollandaise the traditional way without any problems so not sure what the issue here is, I followed the recipe exactly. Mine did not get curdled or come out too thick or too thin at all.
I'm a holandaise lover and this recipe is SINFULLY DELICIOUS!! It's very creamy and has a nice lemony kick. Although, when it bacame too thick I added 1 TBS of hot water and that worked beautifully. This recipe is so simple and quite easy. Definitly a keeper! Thank you so much for sharing.
This was so easy....and delicious. It's almost hard to goof up. I did take the pan off the heat when I added the yolks. What a great find. Thanks.