Hollandaise Sauce – a delicious recipe with butter, egg yolks, white wine, water, freshly squeezed lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
If clarifying your own butter, make sure it's cooled to lukewarm.
2
If using already clarified butter, warm it to liquefy.
3
Place egg yolks and wine in a double boiler (or in a heat-proof bowl set over a pan of simmering water).
4
Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
5
Remove from heat; continue whisking until mixture is the same temperature as the butter, about 30 seconds.
6
Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream.
7
When fully incorporated, stir in the water and lemon juice, and season to taste with salt and cayenne pepper.
8
Serve immediately, or keep warm over a pan of simmering water removed from heat.
1029
kcal
Calories
107
g
Fat
3
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups clarified butter, 6 large egg yolks, ⅓ cup dry white wine, 2 tablespoons water, and more.
Yes, Hollandaise Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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