How to Make Hollandaise Sauce – 1 of the 5 Mother Sauces

Hollandaise sauce is one of the five mother sauces that every cook should know. Using a double boiler, a whisk, egg yolks, lemon juice, and lots of butter, you will learn the best technique to control the heat and make a buttery and luscious sauce.

=== The 5 Mother Sauces ===
How to Make a Bechamel Sauce –
How to Make a Veloute Sauce –
How to Make a Hollandaise Sauce –

=== 🍽🍸🥩 RECIPE ===
4 egg yolks
1/2 ounce (15 ml) lemon juice
4 ounces (113 g) unsalted butter, diced
Salt & Pepper

Place a heat proof bowl over a pan of barely simmering water.

Add the egg yolks and lemon juice and whisk well to combine.

Add the butter a little at a time, whisking constantly until butter is melted.

Adjust the heat or remove the bowl to control the heat so the eggs don’t scramble.

Season with salt and pepper, remove from heat and serve immediately.

Can be stored in a thermos.

Note: if sauce breaks and looks greasy, or if the eggs begin to scramble, adding boiling water a tablespoon at a time should save it.

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