Sauce

Hollandaise Sauce

A warm emulsion of pasteurized egg yolks, butter, and lemon juice.

What you’ll need

• pasteurized egg yolks: 6 pcs
• butter: 300 g
• lemon juice: 45 ml
• water: 30 ml
• cayenne pepper: 1 g
• salt: 4 g

How to make it

1. Melt the butter gently and keep it at 50-55°C/122-131°F. Combine the pasteurized yolks, 20 ml water, 25 ml lemon juice, and salt in a heatproof bowl.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.