James Peterson

How to Make Hollandaise Sauce

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Cooking
Cooking

By James Peterson

Published 2007

  • About
  1. Combine egg yolks with cold water, using 1 tablespoon water for each yolk.

  2. Whisk off the heat for just a few seconds until fluffy.

  3. Whisk over medium heat until stiff.

  4. Whisk in clarified butter 1 tablespoon at a time.

  5. Whisk in lemon juice. Season with salt and pepper.

© 2007 James Peterson. All rights reserved.