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French · Sauces
Hollandaise Sauce
A classic emulsified sauce made with egg yolks and butter that pairs beautifully with steaks, eggs Benedict, and seafood.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk the egg yolks with water in a heatproof bowl until smooth.
2
Set the bowl over a pot of gently simmering water to create a double boiler.
3
Keep whisking until the mixture thickens slightly.
4
Remove from heat and gradually whisk in the melted butter, one tablespoon at a time, whisking constantly until the sauce is thick and glossy.
5
Season with sea salt and white pepper to taste.
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