Hollandaise Sauce
PRÉPA15 min
CUISSON10 min
TOTAL25 min
Co
Cook
Hollandaise sauce is a classic French cuisine hot, semi-coagulated emulsified sauce made with clarified butter, egg yolks, lemon juice, and a pinch of salt. This rich and smooth sauce is ideal for accompanying eggs, asparagus, fish, or vegetables. Its tangy…
Ingrédients pour 4 parts
- 0.25 tea s. sea salt
- 3 egg yolks
- 2 table s. lemon juice
- 0.25 tea s. white pepper
- 200 g. clarified butter
Ustensiles
- bowl
- sauce pan
- whisk
Préparation
-
In a bowl, mix the egg yolks, lemon juice, salt, and white pepper.
-
Place the bowl in a bain-marie and whisk vigorously until the mixture thickens and becomes frothy.
-
Remove the bowl from the bain-marie and gradually incorporate the melted clarified butter, whisking constantly.
-
Continue whisking until you get a smooth and creamy sauce.
-
Serve immediately.