Categories
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Hollandaise Sauce |
Tips: The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.
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Prep Time: 5 min
Cook Time: 10 min
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Yield:4
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INGREDIENTS: |
| 4 |
egg yolks |
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| 3 1/2 tbsp |
lemon juice |
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| pinch |
ground white pepper |
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| 1/8 tsp |
Worcestershire sauce |
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| 1 tbsp |
water |
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| 1 cup |
butter, melted |
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| 1/4 tsp |
salt |
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DIRECTIONS:
- Fill the bottom of a double broiler with water. Make sure that water does not touch the top of the pan. Bring water to a simmer.
- In the top of the double broiler or glass bowl, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tbsp water.
- Add the melted butter to egg yolk mixture- 1 or 2 tbsp at a time while whisking yolks constantly.
- If hollandaise begins to get too thick, add a teaspoon of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat.
- Keep warm until serving
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