Hollandaise sauce

🧂 Ingredients

• 3 pcs egg yolks
• 3 tbsp dry white wine
• 150 gr unsalted butter
• Few drops of lemon juice
• Cayenne pepper

Instructions

• 1 Make clarified butter by melting butter over low heat in a small saucepan or
  over a bain-marie. Remove the white foam that rises to the surface.
• 2 Remove the white foam that rises to the surface. Put the butter to one side but
  keep it lukewarm to keep the milk solid at the bottom and clear clarified butter
  on top of your saucepan.
• 3 Whisk the egg yolks and white wine together over a bain-marie to make a sabayon.
  Whisk continually until the mixture doubles in size and into a pale-yellow
  colour.
• 4 Add the clarified butter to the egg mixture and whisk until all ingredients are
  well combined.
• 5 Season to taste with lemon juice, salt, pepper and a pinch of cayenne pepper.

Nutrition Info