Sauce Hollandaise

Preparation info
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By Robert Carrier

Published 1965

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


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