The main ingredients for Hollandaise sauce are butter, eggs, and a little practice. When you crack the eggs, set aside on half shell, you will need it to measure out the water.
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8 egg yolks
1 dash lemon juice
salt and pepper
Method Prep:5min › Cook:10min › Ready in:15min
Melt butter in a small saucepan over low heat and set to one side.
Measure out 4 half egg shells of water. Add water, yolks and lemon juice to a double boiler or a metal bowl placed over a saucepan with simmering water. Make sure the bowl does not touch the water or the eggs will get too hot. Whisk till thickened then remove from the hob.
Continue whisking whilst gradually adding the melted butter in a thin steady stream. Season with salt, pepper and Worcester sauce. Serve at once.