Hollandaise Sauce Original Recipe

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Hollandaise sauce original recipe. Place eggs yolks salt pepper and 1 tbsp lemon juice in the blender jar. Making the perfect hollandaise requires the right touch. Cook over medium low heat stirring constantly with wooden spoon or heat safe.

Continue whisking over low heat for 8 minutes or until sauce is thickened. Reduced fat hollandaise sauce. Cut the butter into pieces and place it in a small saucepan.

To moderate the heat frequently move the pan. A traditional hollandaise sauce recipe typically calls for just that. You can beat in more lemon juice to taste when your sauce is done and then you will know which proportion you prefer for next time.

Then you can add the butter more rapidly beating with the whip the entire time. Set the pan over moderately low heat and continue to whisk at reasonable speed reaching all over the bottom and insides of the pan where the eggs tend to overcook. Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time about teaspoon at a time until the sauce thickens into a heavy cream.

Add egg yolks to a small saucepan. Heat it till it s melted hot and foamy. Place the bowl over a saucepan containing barely.

Use too much and it will curdle into scrambled eggs. Today we are going to talk about a special sauce that works as a complement for our meals. Step 2 add 2 tablespoons cold butter and place over very low heat.