Hollandaise Sauce

A smooth, warm emulsion with a pearly yellow sheen that perfectly coats vegetables or fish. It should be velvety, with a touch of acidity to balance the richness of the butter.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 524
• Protein: 6 g
• Carbs: 1 g
• Fat: 55 g

Ingredients

• 250 g Minimum butter sweet ( clarified )
• 3 piece Egg ( yolks only )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 tbsp Mineral water
• 1 pinch Gray sea salt
• 1 pinch White pepper ground

Instructions

1. Clarify the butter

   Melt the butter over very low heat without stirring. Skim off the white foam from the surface with a spoon, then pour the clear yellow fat into a bowl, leaving the milky solids at the bottom of the pan.

2. Whisk the sabayon

   In a pan over a bain-marie, whisk the egg yolks with water and lemon juice. The mixture should double in volume, become foamy, and the whisk trails should remain visible at the bottom of the bowl.

3. Emulsify the sauce

   Pour the warm clarified butter in a very thin stream while whisking vigorously. The sauce thickens, becomes glossy, and coats the spoon. Season with salt and white pepper at the end.

Chef's tips

• If the sauce breaks, add a drop of cold water and whisk vigorously to bring it back together.
• Keep the sauce warm in a lukewarm bain-marie, never boiling, otherwise the yolks will curdle.

Storage

To be consumed immediately after preparation. Does not reheat well.