Hollandaise Sauce

1. 1

   Melt the butter to approximately 165u00b0 so that it separates and leaves the whey on the bottom of the pan.

2. 2

   Beat the egg yolks with the white wine and place over the double boiler.

3. 3

   Use only the clarified butter, not any of the sediment type.

4. 4

   Add slowly the butter until you find the liaison of butter and egg yolks.

5. 5

   If you find the butter and egg yolks are too thick, add a little iced water to thin.

6. 6

   When you find the liaison is of a creamy consistency, serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.