Sauce Hollandaise

1. 1

   Melt the butter.

2. 2

   To the egg yolks, add the lemon juice and a teaspoon of cold water, salt, pepper and vinegar.

3. 3

   Mix continuously at low temperature.

4. 4

   Add the butter little by little while mixing until it thickens and becomes creamy.

5. 5

   This sauce is ideal for vegetables and broiled fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.