Hollandaise Sauce

Hollandaise Sauce

Hollandaise Sauce

Hollandaise Sauce is used to prepare eggs Florentine. It also pairs nicely with poached fish and roasted or steamed asparagus.


4 Egg Yolks

2 Tablespoons Fresh Lemon & Lime Juice

1 Tablespoon Water

1/8 Teaspoon Salt

1/8 Teaspoon Cayenne Pepper

¼ Freshly Ground White Pepper

2 Sticks Melted Unsalted Butter

Set a bowl over a saucepan filled with simmering water. Combine the egg yolks, lemon and lime juice and water. Whisk constantly until the mixture begins to thicken. You must not turn your back on this process and make sure to whisk constantly. Whisk another minute more. Remove the bowl from over the saucepan. Add the salt, cayenne and white pepper. With a blender mix while slowly pouring in the melted butter for two minutes. Cover and keep warm over a very low heat until ready to serve. Makes 2 cups

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