Ingredients: for 4 people
3 egg yolks
200 g butter
1/2 lemon juice
2 tablespoons water
salt and pepper
A recipe for hollandaise sauce.
Hollandaise sauce is an ideal sauce for fish, veal rice or poultry.
Separate the yolks from the whites.
Beat the yolks in a small saucepan with two tablespoons of cold water.
Place this small saucepan in a water bath (in a large pan with water) and whisk the yolks with a whisk or wooden spoon, stirring constantly.
When they have reached the desired consistency (they should form a light and creamy emulsion) add the softened butter in 5 or 6 times.
Season with salt and pepper and finish with half a lemon juice.