Hollandaise Sauce

December 25, 2007 0 Comments

This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised

Makes 1 1/2 cups

* 3 large egg yolks
* Juice of 1 lemon
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot


Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.

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