Open Recipe: Hollandaise

Add to clipboard

Yield: 2.00 Cup

Recipe Description

I make hollandaise sauce in the food processor. It makes it much easier to make a stable emulsion, so you can use whole butter. This gives the sauce a much richer flavor.

Ingredients

Method & Notes

1. Pour the butterfat off of the melted butter. I am not too careful here...the solids are a big part of the butter flavor.
2. Heat the butter to 145 degrees.
3. Put the yolks and the water in your food processor, then pulse to just mix.
4. Turn the processor on, then slowly stream in the hot butter. If your sauce gets too thick then add a little more warm water.
5. Season the sauce with salt, pepper, and the lemon juice.

This recipe has been viewed 109 times.