Hollandaise Sauce Recipe 2 Egg Yolks

It s important that the saucepan is on a low heat or the eggs will scramble.

Hollandaise sauce recipe 2 egg yolks. Ingredients like butter water and lemon juice need to be mixed together so rapidly that the fat butter breaks up into tiny droplets that incorporate evenly into the liquid lemon juice and water. It makes about 1 2 cup which is plenty for a rich decadent sauce like this. Most hollandaise sauce recipes require half a cup of butter and three to four egg yolks in some cases as many as half a dozen yolks.

Add a pinch of cayenne and it s got a baby blast of heat. Whisk together two fresh egg yolks with a dash of white wine vinegar in a large heat proof bowl. Secondly it s the perfect amount of hollandaise sauce for one or two people.

Lastly it adds huge flavor. Whisk until lemon yellow and slightly thick about 1 minute. Believe me little goes a long way.

One cup of butter carries over 180 fat grams. Put the egg yolks white wine or tarragon vinegar a pinch of salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan. A traditional hollandaise sauce recipe typically calls for just that.

Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Step 2 add 2 tablespoons cold butter and place over very low heat.

Place the bowl over a saucepan containing barely. Why is this sauce so rich in terms of fat and calories. Whisk in lemon juice.