Whisk the Egg Yolks and Water Until Light and Foamy
Whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.Next page >>
How To Make Hollandaise Sauce
By Danilo Alfaro, About.com Guide
Whisk the Egg Yolks and Water Until Light and Foamy
Whisk the Egg Yolks and Water Until Light and Foamy
Photo © Danilo AlfaroNext page >>
Prev
- Combine Egg Yolks and Cold Water
- Whisk the Egg Yolks and Water Until Light and Foamy
- Set the Bowl Over the Simmering Water
- Whisk the Yolks Until Slightly Thickened
- Remove From Heat and Begin Slowly Adding Butter
- The Sauce Will Thicken As The Butter Is Added
- Whisk In Lemon Juice and Season To Taste
- Serve Hollandaise Sauce Right Away
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