Hollandaise Sauce
Hollandaise Sauce is a beautiful, rich, buttery sauce with a zest of lemon, that will make a lot of different dishes shine. It is commonly used on eggs benedict, but it a great pairing for green vegetables, fishes, and different meats. It tastes so good and is so delicate that it seems it would hard to make. However, it is so easy, anyone can do it.
Three ingredients are all you need: egg yolk, cold butter, and lemon juice.
Stir together the egg yolk and lemon juice in a small saucepan. Mix until well blended and add half of the butter. Place on the stove over low heat. You will need to stir constantly to keep the egg yolk from coagulating as the butter melts. I use a whisk to stir as I think it keeps the sauce broken up better than a spoon.
Once the butter has melted, add the rest of the butter and continue to stir constantly until it melts. When melted, you are ready to serve the sauce.
Hollandaise Sauce
Equipment
- 1 small saucepan
- 1 whisk
Ingredients
- 1/2 cup butter
- 2 large egg yolks
- 2 tbsp lemon juice
Instructions
- Add egg yolks and lemon juice to a saucepan and stir until well blended.
- Place on low heat and add half of the butter. Stir constantly with the whisk to prevent the egg yolks from coagulating.
- Once the butter has melted, add the other half of the butter. Continue to stir almost constantly until all the butter has melted.
- Remove from heat and serve.