Hollandaise sauce (4)

Hollandaise sauce (4) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Stir in 2 teaspoons lemon juice 2 egg yolks.

While baking in a water bath, when the lemon is completely incorporated, remove from heat and slowly add 120 g melted butter very hot, add a pinch of Cayenne.

Use immediately.

Calories calculation

Butter (902)
Cayenne (1)
Lemon juice (2)
Egg yolks (212)

Calories amount per person:

279

Ingredients and dosing for 4 persons

2 teaspoons of lemon juice
2 egg yolks
120 g of butter
1 pinch of cayenne

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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Hollandaise sauce (5) »