hollandaise sauce

hollandaise sauce

How to make Hollandaise Sauce

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the yolks of 5 medium eggs 50g unsalted butter, melted juice of 1/4 lemon Separate the egg yolks from the egg whites in a bowl. You can use the egg whites to make meringues or egg white omelettes. In a bowl, set over a bain-marie (a saucepan of barely simmering water over a low heat), vigorously whisk the eggs with a little bit of water (about a couple of tablespoons). As you whisk, you partly cook the sauce as well as bringing in lots of air bubbles and creating an emulsion. Add the lemon juice. Continue whisking until it reaches a ribbon stage almost like custard. After about 10 minutes, you should have a beautifully expanded, light and lemon-coloured foam, about six or seven times its original volume. Take the sauce off the heat. Pour in the butter and briefly whisk. Season with a pinch of sea salt and taste to correct the seasoning if necessary.