Hollandaise Sauce
Recipe Information
Hollandaise Sauce
Cultural Context
Hollandaise sauce, a classic French sauce, is often associated with British cuisine through its use in dishes like Eggs Benedict. Traditionally made with just egg yolks and butter, it embodies the elegance of French culinary techniques. Today, it is celebrated worldwide, often enjoyed with vegetables, fish, and breakfast dishes, showcasing its versatility and rich flavor.
Whisk together 2 egg yolks, 2 teaspoons of heavy cream, and 2 teaspoons of lemon juice until smooth.
Heat the mixture over medium low heat, whisking continuously until it thickens and reaches about 160 degrees.
Add cold butter, chopped into pieces, gradually while whisking until fully incorporated.
Adjust the thickness of the sauce by adding more or less butter as desired.
Add a few drops of Tabasco sauce for flavor.
Remove from heat and transfer to a bowl to keep the sauce from overcooking.
Equipment Needed
Allergens
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