CookEat Recipe
Hollandaise Sauce
A freshly whisked sauce of pasteurized egg yolks, gently melted butter and lemon, served immediately.
Method
Steps
Step 1
Gather the ingredients: 70 g butter; Commercially pasteurized egg-yolk product equivalent to 2 yolks, suitable for lightly heated sauces and measured according to its label; 1 tablespoon lemon juice; 15 ml drinking water; Salt and black pepper to taste.
Step 2
Melt the butter separately over low heat, without browning or making it very hot. Set aside while preparing the yolks.
Step 3
Put the measured commercially pasteurized yolk product and water in a heatproof bowl. Set over a pan of barely simmering water, with the bowl above the water surface. Whisk over this gentle heat until the mixture starts to thicken. Follow the egg-product label’s suitability and handling directions.
Step 4
Whisk in the warm melted butter little by little, allowing each addition to blend. Lift the bowl off the heat whenever needed to prevent the yolks from scrambling or the sauce splitting. Continue until the mixture is thickened and smooth.
Step 5
Whisk in the lemon juice, then season with salt and pepper. Serve immediately with fully cooked fish or a similar dish; this quantity accompanies about 500 g fish. Do not hold the sauce lukewarm for an extended period.
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