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
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
More About Sauce Making:
Classic Compound Butter Recipes:
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