Sauce Hollandaise

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 teaspoon lemon juice
  • 1 tablespoon cold water
  • salt and white pepper

Method

Combine lemon juice, water, salt and white pepper in the top of a double saucepan or bain-marie. Divide butter into 4 equal pieces. Add the egg yolks and a quarter of the butter to the liquid in the saucepan, and stir the mixture rapidly and constantly with a wire whisk over hot, but not boiling, water until the butter is melted and the mixture begins to thicken. Add the second piece of