Julee Rosso, Sheila Lukins

Hollandaise Sauce

Preparation info
  • About

    1½ cups

    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 3 egg yolks
  • 1 tablespoon fresh lemon juice, or to taste
  • Pinch of

Method

  1. Whisk the egg yolks and 1 tablespoon of the lemon juice together in a small heavy saucepan or the top of a double boiler. Add a pinch of salt and whisk until the sauce is thick and creamy.
  2. Set the pan over very low heat, or over simmering water in a double boiler, and begin whisking immediately. Continue to whisk until the egg mixture just begins to thicken: Th