How to Make Hollandaise Sauce

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Cooking

By James Peterson

Published 2007

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Combine egg yolks with cold water, using 1 tablespoon water for each yolk.
Whisk off the heat for just a few seconds until fluffy.
Whisk over medium heat until stiff.
Whisk in clarified butter 1 tablespoon at a time.
Whisk in lemon juice. Season with salt and pepper.

© 2007 James Peterson. All rights reserved.

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Sauces, Salsas, and Chutneys

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