Hollandaise Sauce


2 egg yolks
1 tablespoon cold water
7 oz. butter
1 tablespoon lemon juice
salt and ground white pepper to taste


  • Mix together egg yolks and 1 tablespoon of cold water, add salt and pepper and place over double boiler to cook.
  • Add gradually butter (teaspoon by teaspoon) and beat well until sauce is thick, than add lemon juice, taste and adjust seasoning.
  • Serve hot with fish, eggs or any vegetable.
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Real Cooking

Double Boiler
A double-boiler is a stovetop apparatus used to cook delicate sauces such as beurre blanc to melt chocolate without burning, or for any occasion when more indirect heating is desired.

It consists of a saucepot of boiling water, on top of which a second pot fits, so that the latter is heated by steam.

If one does not own such a device, the same cooking technique can be achieved by placing a metal bowl or glass bottle in a larger pot of boiling water.

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