Zutaten für Infallible Hollandaise
- Unsalted Butter
- Fresh Lemon Juice
- 1/4 teaspoon salt
- 3 large egg yolks
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Zubereitung von Infallible Hollandaise
- Melt 8 tablespoons (1 stick) of unsalted butter in a microwave-safe bowl for approximately 1 minute, or until completely melted. Alternatively, gently melt the butter in a small saucepan over very low heat.
- Remove from heat (or microwave) and let the melted butter cool slightly for about 30 seconds. In a separate bowl, whisk together 3 large egg yolks and 1/4 teaspoon salt until light and pale. Slowly drizzle in 1 tablespoon of fresh lemon juice while whisking constantly.
- Gradually whisk the cooled melted butter into the egg yolk mixture in a thin, steady stream. Continue whisking vigorously until the sauce emulsifies and thickens to a creamy consistency.
- For the creamiest results, keep the hollandaise warm in a double boiler or a bowl set over a pan of simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, you can keep it warm in a low-temperature oven (around 170°F/77°C).
- Do not overheat; if the sauce becomes too hot it will curdle.
- If your sauce curdles, whisk in 1 teaspoon of cold water, or if that fails, whisk in another egg yolk slowly and continuously until the sauce comes back together.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
80g
Carbs
0g
