On Line Cookbook
Basic Hollandaise Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Vicky Bryant

Serves/Makes:1 cup

Ingredients
  • 3 egg yolks
  • 1-1/2 tbsp (20 ml) fresh lemon juice
  • 4 tbsp (60 ml) chilled unsalted butter
  • 3/4 cup (175 ml) unsalted butter, melted
  • salt to taste
  • 1 tsp (5 ml) ground white pepper
  • fresh tarragon, optional (for Bernaise Sauce)
Preparation
  • Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute.
  • Whisk in lemon juice.
  • Add 2 tbsp (30 ml) cold butter, and place over very low heat.
  • Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes Remove pan from heat, and beat in 1 tbsp (15 ml) cold butter.
  • Repeat.
  • Whisk in melted butter a little bit at a time (about 2 tbsp (30 ml) at a time).
  • Season with salt and white pepper to taste.
Comments
And, if you want Bernaise Sauce you just add fresh tarragon to Hollandaise Sauce

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.