Hollandaise Sauce

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 10 mins Servings: Makes ¾ cup
  • 1 Tbsp lemon juice

    1 Tbsp cold water

    3 egg yolks

    salt and white pepper

    175g unsalted butter, cut into small cubes          
  • 1. Whisk together the lemon juice, cold water and egg yolks in the top of a double boiler or heatproof bowl over a saucepan of simmering water. Don’t let the water boil hard.

  • 2. Add the butter a cube at a time, whisking constantly. Wait until each cube has been absorbed before adding the next.

  • 3. When all the butter has been added, remove from the heat and whisk for 2 minutes, then return to the heat and whisk for another 2 minutes.

  • 4. Keep the sauce warm over gently simmering water until needed or you could put it in a Thermos flask. It will not separate as it cools. 

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