Preparation |
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22 min. |
1 | Prepare a bain-marie and in the top bowl put 2 egg yolks, 3 tablespoons dry white wine, 1 pinch flour, salt and pepper. | ![]() |
2 | On the bain-marie, beat slowly the mix until... | ![]() |
3 | ...first a simple mix... | ![]() |
4 | ...then getting a smooth and creamy mixture, which "sticks" to whisk when you remove it from the bowl. Beat until sauce reaches this stage. | ![]() |
5 | As soon the "sticking" stage is reached, pour 130 g butter a little at a time into the mixture, while beating continuously. Note: Instead of butter you can use clarified butter, which is easier for beginners. | ![]() |
6 | When all the butter is added, finish by adding 2 tablespoons lemon juice, while still beating. Taste to check seasoning, and if there is enough lemon. If not, add some more lemon juice, then beat a little more to mix thoroughly. | ![]() |
7 | Your Hollandaise sauce is ready, it can wait a short while, covered in the bain-marie, off the heat. | ![]() |