#Hollandaise Sauce


Ingredient Amount
Egg Yolks 3
Water 1 tsp
Salt 1 pinch
Lemon Juice ~2 tsp
Cayenne Pepper to-taste
Butter 270g

Concepts and Caveats

The tricky part of Hollandaise sauce is to heat up the egg and butter mixture while not curdling (cooking) the egg yolk. This involves constant whisking while moving the mixture on and off the heat to maintain a low temperature.


Mise En Place