Hollandaise Sauce Recipe Simple

Cover and place in a warm spot until ready.

Hollandaise sauce recipe simple. Heat over very low heat stirring constantly with wire whisk until butter is melted. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 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.

So how do you work with ingredients that don t play nice together. Cook on low heat 5 minutes or until heated through stirring constantly. Whisk until lemon yellow and slightly thick about 1 minute.

Mix mayonnaise yogurt mustard and lemon juice in saucepan. Keep the butter warm. I used 1 tsp of lemon juice added 1 tablespoon of mayo to the mix right before drizzling in the melted butter.

Add 1 4 cup of the butter. Whisk in lemon juice. 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.

Step 2 add 2 tablespoons cold butter and place over very low heat. In 1 1 2 quart saucepan vigorously stir egg yolks and lemon juice with wire whisk. 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.

A traditional hollandaise sauce recipe typically calls for just that. Remove from heat whisk in cayenne and salt. Sauce thickened each time it was heated.