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Hollandaise Sauce


This recipe is part of the recipe for Mushrooms Mary Louise

Yield

Makes about 1 cup sauce

Ingredients

3 egg yolks
1 tablespoon cold water
1 cup unsalted butter, divided
1 to 1-1/2 tablespoons fresh lemon juice
Dash ground red pepper

Preparation

  1. Place egg yolks and water in top of double boiler. Whisk until well combined.
  2. Reserve 2 tablespoons butter. Melt remaining butter in small saucepan over low heat until just melted.
  3. Add reserved 2 tablespoons butter to egg yolk mixture; place double boiler top over hot, not boiling, water. Whisk constantly until egg yolks thicken slightly.
  4. Remove egg yolk mixture from heat. Gradually add melted butter to egg yolk mixture, whisking constantly.
  5. Whisk in remaining ingredients. Use sauce immediately.

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