Hollandaise sauce
Preparation : 5 min
Cooking : 10 min
Total time : 15 min Rest : 0 min
0.5 lemon
1 pinch salt
1 pinch white pepper
150 g soft butter
3 tbsp water
3 egg yolks
Associated products
The cooking time may vary depending on the temperature of the ingredients. If the sauce is too runny, continue cooking for 1-2 minutes. To rectify a sauce, add a splash of water and mix again using the EXPERT programme 1 minute/speed 7 (without heating).
- 1 pinch salt
- 1 pinch white pepper
- 3 tbsp water
- 3 egg yolks
- 150 g soft butter
- 0.5 lemon
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
4 comments
Great but a couple of tips - if using salted butter, don't add salt until the end; add the water to the bowl before the egg yolks or they will stick to the base; run the last step for 4 min instead of 2 or it will not be warm enough. If needed you can reheat in microwave for 30 seconds.
I was a bit disappointed, it wasn’t thick enough, I think it needed more time.
This was my second time making this, and this time it was perfect. I used 7/7/77 and that worked perfectly.
Delicious, first timer here, only criticism was it was only luke warm