Simple steps for delicious hollandaise sauce

Simple, delicious hollandaise sauce. Taking culinary courses online and looking for a simple but impressive way to dress up a meal? Look no further.

Nothing complements a meal like hollandaise sauce. Versatile and delicious, this timeless addition to salmon, vegetables or eggs benedict is a welcome side at any table. From a cook’s perspective, though, Hollandaise can be a slightly contradictory thing. It’s simple in nature and involves very few ingredients, but can be very easily ruined by careless preparation. Not to worry, though, these simple steps will ensure that you get a zesty, airy hollandaise sauce every time. Here’s what you’ll need:

3 egg yolks
½ lemon
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Once you’ve gathered your ingredients, you’re ready to get underway. Follow these steps and in roughly 10 minutes you should have a lovely batch of hollandaise sauce that will serve 6 people.

Tip: Given its very low preparation/cook time and poor potential for refrigeration or storage, cook this last when preparing meals involving it.

1) Juice the ½ lemon entirely, allowing the fluid to gather in a small dish or cup. Try, if possible, to minimize the amount of residual pulp left in your lemon juice.

2) Melt ½ cup butter in a small saucepan over low heat. Allow butter to become homogenous and evenly melted.

3) Set out a small mixing bowl. Mix the 3 egg yolks, the juiced lemon (which should still equal roughly ⅓ cup), the teaspoon of cold water, the teaspoon of salt and the teaspoon of ground black pepper. Mix until the entire solution is homogenous and even.

4) Whisk mixture from small bowl into the saucepan of butter, which should be completely melted at this point.

5) Continue to whisk periodically for 7-10 minutes on very low heat, stopping when the sauce is evenly thickened.

You’re done! Sit back and enjoy with good food and good company.

(Recipe from

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