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Recipes: Hollandaise Sauce

1 Cup Butter
2 Egg Yokes
3 Tbs. White Wine
Salt, White Pepper And Lemon Juice

In A Small Pot Over Low Heat Melt The Butter And Skim The Fat Off The Top.

Combine Egg Yokes And Wine And Whisk For 3 Minutes Until Creamy. Remove The Butter From The Heat And Slowly Blend The Heated Butter Into The Egg Mixture.
Season With Salt, Pepper And Lemon Juice.