How To Make Hollandaise Sauce I French Chef Tutorial

Prepare a double boiler or use an induction stove.

In a cold pan, add 2 egg yolks.

Add 2 tablespoons of cold water to the egg yolks.

Whisk the egg yolks and water together until foamy.

Heat the pan gently until the mixture reaches 55-60 degrees Celsius, stirring constantly.

Once the mixture is foamy and you can see the bottom of the pan, turn off the heat.

Slowly add melted butter to the egg mixture while whisking continuously.

Season with salt, white pepper, and fresh lemon juice to taste.

Serve immediately, as the sauce cannot be stored in the fridge.

Equipment Needed

Allergens