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Hollandaise sauce

Recipe from: 8 October 2010

Ingredients 6
Servings 10
Time 2 mins


  • 7
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 500
  • 5
    egg yolks
  • 1
    lemon juice


5 mins
Pour 4 tablespoons of water into a glass bowl and add the salt and pepper.
Place over a bain marie making sure the water is hot, but not boiling.
Melt the butter.
Beat the egg yolks with 1 tablespoon of water.
Pour into the bowl containing the warmed water.
Whisk until the egg yolks thicken to the consistency of thick cream.
Add the melted butter slowly, whisking the whole time.
Add 2 tablespoons of water drop by drop us a syringe to make this easier.
Adjust the seasoning and add 1 tablespoon lemon juice.
Strain if necessary.

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Read more on: eggs

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