Sauce Hollandaise pour accompagner le poisson

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while maintaining flavor.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can mimic acidity and is often less expensive.

Melt butter in a saucepan over low heat until fully liquefied.

Whisk egg yolks in a mixing bowl until they become pale and thick.

Add lemon juice and a splash of water to the egg yolks, whisking to combine.

Place the mixing bowl over a pot of simmering water to create a double boiler.

Continue whisking the egg mixture until it thickens and doubles in volume, about 3-5 minutes.

Slowly drizzle in the melted butter while whisking continuously to emulsify.

Season the sauce with salt, white pepper, and cayenne pepper to taste.

Remove from heat and serve immediately or keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens