Hollandaise Sauce

Hollandaise sauce is one of those things that always seems to impress other
people. My friends still get impressed even though they have seen me make it
before and know how easy it is. Maybe they just think the constant state of
compliments will make me more likely to make them Eggs Benedict for breakfast
when they stay over at my place.

Servings: 2 portions

Author:

Prep Time
1 minute

Cook Time
2 minutes

Total Time
3 minutes

Course:

Sauce

Cuisine:

French dutch

Keywords:

Hollandaise Sauce

🧂 Ingredients

2 Egg Yolks

large
70 grams Butter

unsalted
2 tsp Lemon Juice

freshly squeezed
1/2 tsp Black Pepper

freshly cracked
Salt

to taste

Instructions

1 In a bowl (I used glass but you can use metal. Avoid plastic) add the egg yolks
and lemon juice and whisk rapidly. You want the lemon juice to fully incorporate
and the mixture to be smooth.
2 Place the butter in a ceramic or glass cup and put it into the microwave to
melt. You can also melt the butter in a saucepan but that takes longer.
3 Place a pot of water on the stove and turn up the heat to medium high. We want
the water simmering, but do not want a rolling boil.
4 Place the bowl on top of the pot taking note not to let the bottom of the bowl
touch the water. If there is too much water just remove some. Once you put the
bowl on the pot whisk rapidly so the eggs do not cook. We just want them to get
warm.
5 Slowly, very slowly, trickle in the butter to the egg yolk mixture constantly
whisking. Do not stop whisking. By the time all of the butter is incorporated,
the mixture volume should be at least doubled in size. Take the bowl off the pot
and set aside. Add the pepper and taste for salt. Congrats, you’ve just made
hollandaise sauce in only a few minutes.

Hollandaise Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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