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Homemade Hollandaise Sauce

Hollandaise is one of the 5 mother sauces in French cuisine, alongside bechamel, veloute or espagnole. It is an emulsion of egg, butter, and lemon juice, and it is one of the main ingredients in Eggs Benedict (one of our favorite brunch delights). Sure, it's not the easiest recipe, but if you master it, you'll have yourself a terrific new sauce recipe.
Hollandaise is one of the 5 mother sauces in French cuisine, alongside bechamel, veloute or espagnole. It is an emulsion of egg, butter, and lemon juice, and it is one of the main ingredients in Eggs Benedict (one of our favorite brunch delights). Sure, it's not the easiest recipe, but if you master it, you'll have yourself a terrific new sauce recipe.

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Ingredients

2 egg yolks
1 tablespoon vinegar
5 ounces of butter, melted
salt
pepper

Ingredients

Steps

1
Done

Add the egg yolks in a large bowl and whisk them. Place them in a heatproof bowl.

2
Done

Heat a saucepan over medium heat, and fill it halfway with water. Bring the water to a boil and top it with the bowl.

3
Done

Start whisking the eggs gently, while adding the vinegar and the melted butter.

4
Done

Whisk continuously until pale and thick, about 3-5 minutes, seasoning with salt and pepper in the meantime.

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Nutritional Chart

142 kcal
Calories
1 g
Protein
16 g
Fat
0 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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