Hollandaise Sauce


3 egg yolks
Juice of ½ of a Lemon
½ teaspoon salt
½ teaspoon white pepper
1/2 cup butter
1/4 teaspoon Dijon mustard (or dash of hot pepper sauce)
1 large ice cube (just in case)


In a small bowl, whisk together egg yolks, lemon juice, salt and pepper.
Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into
butter. Continue whisking over low heat for 6-8 minutes, or until it is thickened.
Serve immediately.

If your sauce starts to break, very quickly add in an ice cube, stir for a second, remove and whisk very fast. This will cool down the sauce and save it.

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