Uploaded on May 10, 2011
Shelley shows us a new method of making a classic sauce that saves time and energy.
Easier Than Ever Hollandaise
Yield: 1 cup
Active time: 15 minutes
Start to finish: 15 minutes
2 egg yolks
2 tablespoons water
juice from 1/2 lemon
1 stick butter, cut into tablespoon size pieces
espelette or cayenne pepper to taste
salt and pepper to taste
1. Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.
2. Place over medium low heat and whisk until the butter melts. Continue to whisk until the sauce becomes thick and is steaming, about 5 minutes.
3. Remove the sauce from the heat and whisk in the espelette or cayenne pepper, salt and pepper to taste.
4. Serve warm.
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