Hollandaise Sauce

1. 1

   Off the heat, whisk the egg yolks in a non-aluminum saucepan until they become thick and lemony in color.

2. 2

   Add the lemon juice and seasonings.

3. 3

   Add the cold butter and place the saucepan over very low heat, whisking constantly until the mixture thickens and becomes creamy.

4. 4

   Remove from the heat.

5. 5

   Beat the mixture with the whisk, adding the melted butter in droplets.

6. 6

   When the sauce begins to take on the thickness of heavy cream, start adding the butter in a steady stream.

7. 7

   Taste for seasoning and hold, off the heat, on a warm corner of the stove.

* Per serving · 4 servings · Values may vary.

No additional tips available.