Hollandaise Sauce

5 from 1 vote

Course: Breakfast

Cuisine: French

Servings: 4

Prep Time 10

Cook Time 5

Total Time 15

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Ingredients

4 large egg yolks
1 Tbsp lemon juice (fresh or bottled)
8 Tbsp butter

Instructions:

Separate the egg whites and yolks. (You will not be needing the whites for this recipe.)
Bring a double boiler half-full of water to a light simmer. (If you don't have a double boiler, you can fill a medium saucepan half-full of water and place a 2-cup glass measuring cup in the center of the pan.
Melt the butter in the measuring cup.
Remove the measuring cup from the saucepan and add the lemon juice to cool the butter somewhat.
Whisking the egg yolks constantly (to prevent them from curdling), very slowly drizzle the butter/lemon mixture into the yolks.
When the mixture is fully combined, pour it back into the measuring cup and return to the saucepan.
Cook over medium/low heat (water bath should be at a low simmer) for a few minutes or so - until the sauce thickens. Stir frequently with a whisk.

Notes:

Curdled? If the sauce "curdles", it's easily fixable. Remove the cup from the water bath. In another bowl, pour in a couple Tbsp of boiling water to heat the bowl. When the bowl is warm, dump the water out and add a new Tbsp of boiling water. Then, whisking vigorously, slowly pour the sauce into the Tbsp of hot water. As you whisk, it will recongeal and the curdles will disappear.

Diet: Gluten Free