Hollandaise Sauce

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 4 egg yolks
 135g butter
 2 tblspns water
 Juice of half a lemon
 1 tspn Dijon mustard ( optional )
 Salt and pepper to taste

1

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

2
3
4
5

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

6
7
8

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

9
10
11
12

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

13
14
15
16

Serve immediately

17
18
19
20

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

Category

Ingredients

 4 egg yolks
 135g butter
 2 tblspns water
 Juice of half a lemon
 1 tspn Dijon mustard ( optional )
 Salt and pepper to taste

Directions

1

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

2
3
4
5

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

6
7
8

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

9
10
11
12

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

13
14
15
16

Serve immediately

17
18
19
20

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

Hollandaise Sauce