Ingredients for Hollandaise Sauce French Style
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How to Make Hollandaise Sauce French Style
- In a heatproof bowl (preferably stainless steel or glass), whisk together 3 large egg yolks and 1 tablespoon of cold water until light and slightly frothy.
- Place the bowl over a pan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly for 2-3 minutes, until the mixture thickens and becomes pale yellow and fluffy. The mixture should coat the back of a spoon.
- Remove the bowl from the heat immediately. Do not overheat the yolks, or the sauce will curdle.
- Continue whisking for another minute to cool the mixture slightly.
- Gradually whisk in 1 cup (2 sticks) of melted unsalted butter, a tablespoon at a time, whisking continuously to emulsify the sauce. The mixture will slowly thicken and become creamy.
- Season generously with salt and freshly squeezed lemon juice (about 1-2 tablespoons, to taste).
- Stir in 1 tablespoon of finely chopped fresh chives (optional).
- Serve immediately over your favorite fish dish. For best results, keep the sauce warm (but not hot) in a double boiler until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
56g
Carbs
0g
