DISH NAME : HOLLANDAISE SAUCE

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Description

Hollandaise sauce has its origin in France. It is an emulsion of eggs, butter and a souring agent like lime juice, vinegar or white wine.

Note

1) Always serve hollandaise sauce warm.
2) Use unsalted butter.

Method

1) Whisk egg yolks well.
2) Add lemon juice and 2 tbsps water to yolks and mix.
3) Boil some water in a big pan.
4) Keep the pan with the yolks over the boiling water.
5) Cook, stirring continuously, till thick and smooth.
6) Remove the pan from heat and add clarified butter, drop by drop, stirring continuously till about half the butter is used up.
7) Then add the remaining butter, a little more at a time till all the butter is used up. Add salt and pepper powder and mix well. If the sauce becomes too thick, keep the the pan in the double boiler again and whisk.

Serving Suggestions

Hollandaise sauce is generally served with fish, asparagus and on eggs benedict.