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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.
Prep Time: 5 min
Cook Time: 10 min

4 egg yolks
3 1/2 tbsp lemon juice
pinch ground white pepper
1/8 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
1/4 tsp salt
  1. 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.

  2. In the top of the double broiler or glass bowl, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tbsp water.

  3. Add the melted butter to egg yolk mixture- 1 or 2 tbsp at a time while whisking yolks constantly.

  4. 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.

  5. Keep warm until serving

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