Hollandaise sauce

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Sauces: Le Cordon Bleu Home Collection

Sauces

By Le Cordon Bleu

Published 1999

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This sauce must not be allowed to get too hot, otherwise it may curdle.
Whisk the egg yolks and water together in a medium bowl until foamy. Place the bowl into a large shallow pan half filled with hot water. Gradually whisk in the butter.
Continue adding the butter, whisking constantly. The sauce should leave a trail on the surface when the whisk is lifted.
Once all the butter is incorporated, strain the sauce into a clean bowl and then season, to taste.