Easy Hollandaise Sauce

    Easy Hollandaise Sauce


    110 people made this

    The classic creamy lemon sauce, required for eggs Benedict but also great with meat, fish or vegetables.

    Serves: 4 

    • 3 egg yolks
    • 1 1/2 tablespoons fresh lemon juice
    • 60g unsalted butter, chilled
    • 165g unsalted butter, melted
    • salt to taste
    • 1 teaspoon white pepper

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
    2. Add half the chilled 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 remaining chilled butter. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

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