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Hollandaise Sauce
Preparation info
1 cup
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Hollandaise, like mayonnaise, is an emulsion—but in this case the egg yolks hold butter, not oil, in suspension. The trick here is to keep the egg yolks at a low, even heat as the melted butter is slowly added.
Ingredients
8 tablespoons 1 stick 3
Method
- Melt the butter in a small saucepan. Set it aside to cool to room temperature.
- Fill the bottom of a double boiler with water, and bring it almost to a boil. Then lower the heat so that the water is hot but not boiling.
- Mix the egg yolks and lemon juice together in the top of the double boiler. Then place the top over the bottom and whisk until smooth.
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