Hollandaise sauce
Ideal with poached eggs or fish, steamed or grilled vegetables, like asparagus or broccoli, and with some chicken dishes.
Ingredients
2 tablespoons lemon juice
1 cup butter (diced or clarified)
seasoning (salt and white pepper to taste)
4 egg yolk
Instructions
- Place the eggs and lemon juice on the top pan of the double boiler and whisk until they are thick and foamy.
- Add the butter gradually, a little piece at a time, whisking continuously until the piece has been absorbed completely in the sauce. Stop when the sauce has the consistency of mayonnaise.
- Season with salt and pepper and serve straight away.
Yield
4 servings
Preparation time
5 minutes
Cooking time
15 minutes
Total time
20 minutes
Notes
Use a double boiler - or set a pan on top of other containing simmering water. Be careful that the top pan does not touch the boiling water.
Source
French cuisine
The Hollandaise sauce is one of the leading sauces. It leads the group of butter sauces.
moderate, gourmet
sauces, garnishes
French food recipes
Food in Europe
Food in Europe