How to make Hollandaise Sauce

Ingredients

• 2 large Egg Yolks (separated from whites)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 250 grams Unsalted Butter (cut into cubes, melted)
• 1 pinch Salt (to taste)
• 1 pinch White Pepper (freshly ground)

Instructions

1. Separate Egg Yolks

   Crack the eggs and carefully separate the yolks from the whites, placing the yolks in a heat‑proof glass bowl.

   Time: PT2M

2. Set Up Double Boiler

   Fill a saucepan with about an inch of water, bring it to a gentle simmer, then place the glass bowl over the pan ensuring the water does not touch the bowl.

   Time: PT3M

3. Whisk in Lemon Juice

   Add the tablespoon of lemon juice (or white wine vinegar) to the yolks and whisk continuously until the mixture becomes pale and fluffy.

   Time: PT3M

4. Melt Butter

   In a separate small pan, melt the butter over low heat until fully liquid but not browned.

   Time: PT3M

   Temperature: low heat

5. Emulsify Butter into Yolks

   Very slowly drizzle the melted butter into the whisking yolk mixture, continuing to whisk constantly until the sauce thickens and holds a glossy sheen.

   Time: PT5M

6. Season

   Stir in a pinch of salt and a pinch of white pepper, whisk briefly to combine.

   Time: PT1M

7. Keep Warm in Thermos

   Pre‑heat a thermos flask with hot water, discard the water, then pour the hollandaise into the flask. Seal tightly; the sauce stays warm for up to two hours.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

1g

Carbohydrates

0g

Fat

38g

Fiber

0g