Hollandaise Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

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  • 4 egg yolks
  • 4 tablespoons water
  • juice of lemons


Clarify the butter by melting it in a pot or pan and scooping off the froth that forms on the surface. Use the remaining, clear melted butter for the sauce. In a large metal bowl, preferably stainless steel, combine the egg yolks with the water and half the lemon juice. Whisk briskly until it forms a nice sabayon (froth). Boil water in the bottom part of a bain-marie or steamer, and place the s