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Ingredientes
- 4 eggs (yolks only)
- 3 tablespoons of lemon juice
- 2/8 teaspoon of Worcestershire sauce
- 1/4 teaspoon of salt
- 1 dash of white pepper
- 1 cup of melted butter
- 1 tablespoon of water
Direcciones
- To begin on this hollandaise sauce recipe, first take the bottom portion of a double boiler and fill it partially with water. Ensure that the water is not touching the top part of the double broiler. Allow the water to come to a simmer.
- Whisk together the egg yolks, Worcestershire sauce, lemon juice, one tablespoon of water, and the white pepper in the top of the double boiler. If you donât own a double boiler, you may simply simmer a pan of water and rest a metal bowl on top â and this should do the trick. The key is to place your yolk mixture in before the metal bowl heats up such that it is able to warm up slowly.
- Whisk the yolks constantly as you add the butter into the egg yolk concoction. Try adding about one tablespoon every few seconds. At this stage, whenever I find that the hollandaise is beginning to thicken too much, I add in one or two teaspoons of warm water. Ensure that you continue with the whisking till all the butter has been incorporated.
- Thereafter, you may whisk in the salt and then turn off the heat. Cover the pan with a lid which will ensure that the sauce remains warm until it is ready to be served.
