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How To Make Hollandaise Sauce

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Combine Egg Yolks and Cold Water
How To Make Hollandaise Sauce

Combine Egg Yolks and Cold Water

Photo © Danilo Alfaro

How To Make Hollandaise Sauce

Here's what you'll need for this Hollandaise sauce recipe:
  • 1 cup clarified butter (about 2½ sticks before clarifying). The butter should be warm but not hot.
  • 4 egg yolks (see how to separate eggs).
  • 2 Tbsp lemon juice (the juice from 1 small lemon)
  • 1 Tbsp cold water
  • Kosher salt, to taste
  • Cayenne pepper (or a dash of Tabasco sauce), to taste
NOTE: For safety, it's best to use pasteurized eggs when making hollandaise sauce.

In addition to what's listed above, you'll also need a saucepan with an inch or two of simmering water, a whisk and a bowl — either glass or stainless steel, but not aluminum.

To begin, combine the egg yolks and the cold water in your bowl. A tablespoon of water will get cold in just a couple of minutes in the freezer. Next page >>
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