The Hollandaise sauce is one of the Mother sauces of the French cuisine. It's the one your need to master to be able to make a béarnaise
. Quick to make, it sublimates fish and vegetables and transform your dishes into a feast.
Prep time 5 to 10 min
3 egg yolks
2 tbsp / 25g cold butter
2tbsp / 25g hot and melted butter
the juice of half a lemon
Salt and pepper
1/ In the pan, beat in the yolks for a minute or two until they become lighter.
2/ Salt and add the lemon juice as well as half the cold butter.
3/ Over low heat, stir constantly, removing the pan from the heat once in a while to make sure that the yolks aren’t cooking too fast.
4/ When the yolks start to cling to the whisk and you can see the bottom of the pan, remove from heat and add the rest of the cold butter.
5/ Stir well and start adding the melted butter, slowly at first to thicken the sauce and then a little faster to turn it into a cream.
6/ Season to taste.