130. Salsa Olandese

Hollandaise Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 70 grams (about 2-⅓ ounces) of butter
  • 2 egg yolks

Method

Melt the butter separately, without overheating it.

Put the egg yolks and the water in a bowl which you will put over a light flame or at the edge of the stove. Start beating the mixture with a whisk. Then add the butter carefully a little at a time. When the mixture has thickened, add the lemon and lastly the salt and pepper.

This sauce should be prepared just before serving. I