Table of Contents » Sauces/Spreads

Hollandaise Sauce


1 cup unsalted butter
3 egg yolkes
2 tablespoons water
1 teaspoon fresh lemon juice
salt and pepper


To make hollandaise sauce, put the butter in a small saucepan and melt it gently over a very low heat, without letting it brown. Put the egg yolks, water, and lemon juice into a blender and process until frothy. With the blad turning, gradually pour in the melted butter and steady stream until the sacuse is thickened and glossy. Transfer to sauce to a bowl set over a saucepan of hot water, cover and keep warm.


Yeild: 4
From: Brunch, Louise Pickford

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