Hollandaise sauce

Hollandaise sauce

By
From
The Beef Club
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
4 egg yolks
450g butter
salt
4 teaspoons water
1/2 lemon, juiced
espelette pepper

Method

  1. Clarify the butter by melting it gently; when it boils skim off the surface foam. Put the egg yolks, water and a pinch of salt in a saucepan. Put over a very low heat, whisking gently; when the mixture begins to smoke, whisk hard and scrape the bottom of the saucepan. Continue to cook, whisking the mixture well, until it increases in size, is smooth and even, with no lumps. It is ready when you begin to be able to see the bottom of the saucepan as you whisk. You may also find it safer to prepare this mixture in a bainmarie. Then gradually add the clarified butter away from the heat, whisking all the time. Add the lemon juice, a little salt if necessary and the Espelette pepper.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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