Hollandaise Sauce

1. 1

   Cut cold butter into 8 small cubes, keep cold and firm.

2. 2

   Whisk together egg, water, lemon juice.

3. 3

   Cook over simmering waterbath, whisking constantly, until the egg mix forms small bubbles at the rim.

4. 4

   Stir in butter, one piece at the time.

5. 5

   Whisk until dissolved before adding the next.

6. 6

   Whisk, until the sauce thickens.

7. 7

   Season with salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.