Today I present the basic recipe to make the exquisite hollandaise sauce, being an ideal preparation for seasoning fish and boiled vegetables.
Ingredients:
Yolks 3
250 grams of butter
1 tablespoon of lemon juice
2 cups of water
Salt and white pepper, a pinch
Preparation:
In a bain-marie bowl, beat the egg yolks together with the warm water and lemon juice, until you get a very foamy and consistent preparation.
Then add the hot butter little by little and immediately remove the sauce from the heat and continue beating for a few more moments. Season with salt and white pepper to taste and keep the sauce in a warm place until ready to use.