Quick & Easy Hollandaise Sauce
photo by clubfoody
- Ready In:
- 7mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1⁄4 teaspoon sea salt, ground
- 1⁄4 teaspoon black pepper
- 1 cup butter, melted
directions
- In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
- Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks – gradually heat up the yolks.
- When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don’t shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
- If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup.
- Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.
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RECIPE SUBMITTED BY
clubfoody
Canada
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