Hollandaise Sauce

Preparation info
    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • ½ lb. melted clarified unsalted butter
  • 3 egg yolks
  • juice 1 lemon


Beat the eggs thoroughly in a mixing bowl. Then, still beating, add the melted butter drop by drop. Continue beating until you have a thin custard consistency. Add the lemon juice and salt and pepper.

Serve at once from a separate jug directly onto the food. Avoid very hot plates as the sauce may melt.