Hollandaise, Béarnaise and Butter sauces are emulified sauces. These sauces are very quick to make, but can be tricky to prepare and keep warm.
The most common cause of the sauce separating or curdling is overheating. Mayonnaise is also an emulsified sauce and all the ingredients should be at room temperature for best results.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 12
- Difficulty Level Easy
Ingredients
- 175 g butter cut into pieces
- 3 egg yolks
- 1 tbsp cold water
- 1-2 tbsp fresh lemon juice
- Cayenne pepper
- ¼ tsp salt
Nutrition Info
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15 g 150 calories
Instructions
- Clarify the butter by melting it in a small pan over a low heat. Do not boil. Skim off any foam.
- In a small heavy pan or in the top of a double boiler combine the egg yolks, water, 1 tbsp lemon juice, the salt and pepper and whisk for 1 minute.
- Place the pan over a very low heat or place the double boiler top over barely simmering until the egg yolk mixture begins to thicken and whisk begins to leave tracks on the base of the pan. Remove from the heat.
- Whisk in the clarified butter, drop by drop until the sauce begins to thicken. Then pour in the butter a little more quickly, making sure the butter is absorbed before adding more.
- When you reach the milky solids at the bottom of the clarified butter, stop pouring. Season to taste with salt and pepper and add a little more lemon juice if wished.
- Servings : 12
- Ready in : 10 Minutes
- Course : Basic recipes
- Recipe Type : Basic Savoury Sauses, Salad Dressing and dips, sauces
- Ingredient : Butter, Cold water, Dried hot chilis, Egg yolks, Lemon juice, Salt
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