Easy Hollandaise Sauce Recipe
Easy Hollandaise Sauce Recipe that is versatile for eggs benedict and poached fish and asparagus, made with egg yolks and butter emulsion.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Category: Sauces
- Method: Stove top No Bake
Ingredients
4 Tablespoons of butter
4 egg yolks
2 teaspoons of lemon or lime juice
1 Tablespoon of heavy cream
salt and pepper
Instructions
In a small saucepan melt the butter on a medium heat.
In a separate bowl over a double boiler beat the egg yolks and mix in the lemon juice and whipped cream salt and pepper. Stirring continually.
Then carefully and slowly add a spoonful of melted butter a bit at a time and stir between adding butter until all is incorporated. (adding a little at a time will prevent the eggs from curdling)
Take off double boiler and set aside. (it thickens while cooling and if needed when serving just add in a stir a little more cream)
Notes
Hollandaise sauce is poured or drizzled over eggs benedict as well as poached fish and asparagus or other vegetables and meats.
Find it online: https://www.fillmyrecipebook.com/easy-hollandaise-sauce-recipe/