Hollandaise Sauce

  • Eggs
  • Lemons
  • Butter

  1. Separate 1 to 2 egg yokes per serving.
  2. On a double boiler, whisk egg yokes completely then squeeze half a lemon per yoke in while continuously whisking until COMPLETELY incorporated.
  3. Continue whisking, and VERY SLOWLY poor in clarified butter. Poor the butter in in small increments, whisking it in until completely incorporated in the interim. Continue this until the consistency of thick pudding is reached.

I didn't quite make enough sauce that time!

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