Remove From Heat and Begin Slowly Adding Butter
Add the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.Next page >>
How To Make Hollandaise Sauce
By Danilo Alfaro, About.com
Remove From Heat and Begin Slowly Adding Butter
Remove From Heat and Begin Slowly Adding Butter
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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