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Hollandaise Sauce

Updated February 23, 2016

A quick version of the classic sauce.

Good with white fish, salmon, lightly poached eggs, or steamed vegetables, such as asparagus tips.

Makes1 cup

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time5 min

Cooking Time - Text5

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Equipmentblender, food processor

Five Ingredients or LessYes

Taste and Texturebuttery, creamy, rich, savory, tangy

Type of Dishsauces

Ingredients

  • 1 tbsp white wine vinegar
  • 1½ tbsp fresh lemon juice
  • 3 large egg yolks
  • Salt and freshly ground black pepper
  • 12 tbsp butter

Instructions

  1. Bring the vinegar and lemon juice to a boil in a small saucepan over high heat. Remove from heat.

  2. Put the egg yolks in a food processor or blender with a little salt and pepper and process for 1 minute. With the motor still running, slowly add the lemon juice and vinegar mixture.

  3. Add the butter to the same saucepan and melt over low heat. When the butter begins to foam, remove it from the heat. With the food processor running, slowly pour the butter through the feed tube until the sauce is thick and smooth. Serve immediately.

  4. 2. Put the egg yolks in a food processor or blender with a little salt and pepper and process for 1 minute. With the motor still running, slowly add the lemon juice and vinegar mixture.

  5. 3. Add the butter to the same saucepan and melt over low heat. When the butter begins to foam, remove it from the heat. With the food processor running, slowly pour the butter through the feed tube until the sauce is thick and smooth. Serve immediately.

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