Hollandaise Sauce
★★☆☆☆
Ingredients
- 6 egg yolks
- 2-3 Tbsp lemon juice
- 1 stick unsalted butter, melted
- 1/4 cup chicken broth (59.1 ml)
- Tabasco sauce, to taste
- White pepper, to taste
- Pinch of ginger powder (optional)
Instructions
- Fill a saucepan with a few inches of water and bring to a simmer. Place a heat-proof bowl over the saucepan, ensuring the bottom doesn't touch the water (double boiler).\n2. Add egg yolks to the bowl. Whisk constantly until warmed and thickened (do not overheat, or yolks will scramble).\n3. Whisk in lemon juice.\n4. Slowly drizzle in the melted butter, whisking constantly. The sauce will thicken as the butter is incorporated. Continue adding butter until desired thickness is reached.\n5. Gradually whisk in chicken broth to thin the sauce slightly.\n6. Season with Tabasco, white pepper, and ginger (if using) to taste.
Wine Pairing: None (N/A) — None (typically not paired with wine).