Cookbook:Hollandaise Sauce

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Cookbook | Ingredients | Recipes

Ingredients[edit]

Procedure[edit]

  1. Melt the butter in the microwave or on the stovetop in a small saucepan.
  2. Pour a small amount of water into a medium sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat.
  3. Place egg yolks and the dry and liquid ingredients into the bowl and whisk 1-2 minutes.
  4. Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands.
  5. Place the mixture over the simmering water and whisk for 3 to 5 minutes, until the mixture is thick enough to coat the back of a spoon.
  6. If the mixture become too thick or separates, add very small amounts of hot water until corrected.

Alternative recipe[edit]

Ingredients[edit]

Procedure[edit]

  1. Melt the butter (should not get brown, just melted)
  2. Add the double cream and the egg yolks
  3. Add the pepper and the nutmeg
  4. Heat up with a finger in the sauce and do not stop mixing
  5. When you can not bear the heat then remove from fire and serve