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Hollandaise Sauce

Hollandaise Sauce

Yields1 Serving

 

 3 Egg Yolks
 6 oz Room Temperature Butter
 1 tbsp Fresh Lemon Juice

1

Whisk the eggs and lemon juice together in a small sauce pan for 3 minutes, or until frothy.

2

Place pan over med low heat and continue to whisk until eggs start to thicken an increase in volume.

3

Move pan off heat occasionally to make sure the eggs don’t cook.

4

Start adding butter a spoonful at a time, continuously whisking until the emulsion forms. Keep adding butter until desired consistency is achieved.

5

You can add a dash of cayenne or hot sauce, if you’d like.

Ingredients

 3 Egg Yolks
 6 oz Room Temperature Butter
 1 tbsp Fresh Lemon Juice

Directions

1

Whisk the eggs and lemon juice together in a small sauce pan for 3 minutes, or until frothy.

2

Place pan over med low heat and continue to whisk until eggs start to thicken an increase in volume.

3

Move pan off heat occasionally to make sure the eggs don’t cook.

4

Start adding butter a spoonful at a time, continuously whisking until the emulsion forms. Keep adding butter until desired consistency is achieved.

5

You can add a dash of cayenne or hot sauce, if you’d like.

Hollandaise Sauce
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