Hollandaise Sauce – a delicious recipe with egg yolks, salt, lemon juice, cold unsalted butter, unsalted butter, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat the egg yolks with a wire whisk in a stainless-steel saucepan for a minute or two, until they thicken lightly and turn lemon-colored.
2
Whisk in the pinch of salt, lemon juice, and 1 tablespoon cold butter.
3
Set over moderately low heat and whisk continuously at moderate speed, removing pan from the heat now and then to make sure the yolks arent cooking too fast.
4
When they cling to the wires of the whisk and you can see the bottom of the pan between strokes, remove from heat and stir in the second tablespoon of cold butter.
5
Start beating in the melted butter by little driblets at first, until a good 1/2 cup of the sauce has thickened, then add it a little more quickly as the sauce thickens into a heavy cream.
6
Taste and correct seasoning.
564
kcal
Calories
59
g
Fat
2
g
Carbs
10
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 6 ingredients. The key ingredients include: 3 egg yolks, Big pinch of salt, 1 tablespoon lemon juice, 2 tablespoons cold unsalted butter, 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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