Hollandaise sauce

0 serving By Food24
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Tap for method

Ingredients (6)

4.00 eggs — just the yolks
0.00 salt and white pepper
1.00 ml cayenne pepper
20.00 ml lemon juice — fresh
250.00 ml butter — clarified
15.00 ml water — boiled
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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

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