Hollandaise Sauce

PennyBy Penny    

July 3, 2015


4 egg yolks

135g butter

2 tblspns water

Juice of half a lemon

1 tspn Dijon mustard ( optional )

Salt and pepper to taste


1Put the egg yolks , butter and water in a heavy based pan and heat gently whisking all the time

2The sauce will start to thicken as the butter melts . Don't be tempted t turn the heat up to rush things

3When the butter melts turn the heat up a notch and whisk vigorously until it thickens

4When the sauce has thickened to your liking add in the mustard ( if using ) and salt and pepper

5Serve immediately

6This sauce does NOT like reheating . So it's not suitable for freezing