How to Make a Hollandaise Sauce

Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 3-4 Prep: 10 min Cook: 10 min

Ingredients

Egg yolks 2
White wine same amount as egg yolks
Butter 60g
Lemon juice 2-3 tsp
Salt 1-2 pinches

Method

1
Microwave the butter for one minute. The solids will drop to the bottom, leaving a clear golden liquid on top - this is the clarified butter.
2
Put the egg yolks and white wine in a bowl and whisk well.
3
Make a bain marie: boil some water in a large bowl and put the bowl from Step 2 in this. Keep the water at 80-84℃.
4
As the sauce firms up, it will soon become light and fluffy. Add the clarified butter and lemon juice a bit at a time and mix.
5
You should have a firm sauce - turn the bowl upside down and it shouldn't drip out.

Tips & Note

●If you add too much lemon juice, it will be too sour. Check for taste as you go along
●The key is using clarified butter - be conservative adding this so it doesn't get too heavy

How to Make a Hollandaise Sauce

Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 3-4

Prep: 10 min

Cook: 10 min

Ingredients

Egg yolks 2
White wine same amount as egg yolks
Butter 60g
Lemon juice 2-3 tsp
Salt 1-2 pinches

How to Make a Hollandaise Sauce

Recipe ID :1913 Posted on 01 JUN 2016

Serves 3-4

Prep 10min
Cook 10min
views 7,893
printed 41

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Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!

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Ingredients

Method

Prep
10min
Cook
10min
1
Microwave the butter for one minute. The solids will drop to the bottom, leaving a clear golden liquid on top - this is the clarified butter.
2
Put the egg yolks and white wine in a bowl and whisk well.
3
Make a bain marie:boil some water in a large bowl and put the bowl from Step 2 in this. Keep the water at 80-84℃.
4
As the sauce firms up, it will soon become light and fluffy. Add the clarified butter and lemon juice a bit at a time and mix.
5
You should have a firm sauce - turn the bowl upside down and it shouldn't drip out.

Tips & Note

●If you add too much lemon juice, it will be too sour. Check for taste as you go along
●The key is using clarified butter - be conservative adding this so it doesn't get too heavy

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