in Recipes

Hollandaise sauce

updated

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Ingredients for 4 servings:

  • 4 egg yolks
  • 2 tsp lemon juice
  • 250 g butter
  • 2 pinch(s) pepper, white
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the asparagus season

Melt the butter and let it cool. Thicken the four egg yolks and lemon juice in a bain-marie while stirring, then season with salt and pepper. Slowly pour the melted, no longer hot, butter into the egg yolks while stirring. Serve the sauce fresh, perhaps with asparagus.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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