Creamy Hollandaise Sauce
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
48
Sourness
32
mins
Prep time (avg)
7.5
Difficulty
Ingredients:
3.5 tbsps
Lemon Juice1 pinch
Ground White Pepper1 tsp
Worcestershire Sauce1 tbsp
Water1 cup
Butter (melted)1 tsp
SaltDirections:
1
Fill the bottom of a double boiler part-way with water
2
Make sure that water does not touch the top pan
3
Bring water to a gentle simmer
4
In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water
5
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly
6
If hollandaise begins to get too thick, add a teaspoon or two of hot water
7
Continue whisking until all butter is incorporated
8
Whisk in salt, then remove from heat
9
Place a lid on pan to keep sauce warm until ready to serve