A simple hollandaise sauce

This sauce is the perfect addition for any Eggs Benedict!

 

METHOD

  1. In a stainless steel bowl whisk egg yolks and lemon juice together vigorously for one minute.
  2. Place bowl on top of a pot with barely simmering water. Gradually whisk in butter and do not let the eggs get too hot or they will scramble.
  3. When all the butter is incorporated and the sauce has doubled in volume add salt and remove from heat and serve.

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