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classic hollandaise sauce
Course:
Sauce
Cuisine:
American
Author:
Jenny McGruther
Ingredients
3
egg yolks
¼
C
salted butter
juice of 1 lemon
fine sea salt
Boiling Water as Needed
Instructions
Melt the butter, taking care not to burn or brown it.
In a double boiler, whisk the egg yolks together.
Slowly add the melted butter to the yolks while you whisk them.
Slowly add the lemon juice to the butter and yolk mixture while you continue to whisk.
Add a pinch of real salt and a sprinkling of organic pepper to taste.
If your sauce is “broken” or curdled, whisk in two to three tablespoons of boiling water and you will restore the sauce beautifully.