Hollandaise sauce


Ingredients 6
Servings 0
Time

Ingredients

  • 4
    egg yolks
  • salt and white pepper
  • 1
    ml
    cayenne pepper
  • 20
    ml
    fresh lemon juice
  • 250
    ml
    clarified butter
  • 15
    ml
    boiling water
 

Method

 
Place egg yolks, seasoning and lemon juice in a food processor. Process until yolks are pale yellow in colour.
With motor running, add clarified butter in a steady stream until well absorbed.
Add boiling water, with motor running.
Makes 250-300 ml
 

Read more on: dairy
 

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