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3 egg yolk

1 tablespoon cold water

1 1/2 tablespoon lemon juice

2 sticks unsalted butter, melted and clarified

Salt and white pepper


1. Place egg yolks, water and one tablespoon of lemon juice in a large bowl

2. Place over a pot of simmering water, ensuring that the bottom of the bowl is not touching the water in the pan

3. Whisk the egg yolks in a figure of eight motion until the eggs start to pull away from the sides of the bowl

4. Slowly drizzle in the melted butter in a slow steady stream, incorporating all the butter into the eggs while still whisking the sauce vigorously

5. The sauce should be able to hold a ribbon shape when it drips from the whisk

6. Season the sauce with salt and pepper and lemon juice

7. Serve with eggs Benedict, asparagus etc

8. Variations: the addition of softly whipped cream will turn this sauce into a mousseline sauce and the addition of tarragon will turn this into a classic béarnaise

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Hollandaise Sauce
Jake Jeffrey
Difficulty: Chef de Partie (Intermediate/Medium)

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