\nEasy<\/p>\n
\nApproximately 150<\/p>\n
\nServes 6<\/p>\n
\n10 minutes<\/p>\n
\n3 minutes<\/p>\n
\n13 minutes<\/p>\n
Smooth, just the right amount of tangy, and delightfully creamy, lemon hollandaise sauce is the perfect addition to fish, asparagus, or Eggs Benedict. Often feared for its complexity, it becomes easy to master with the right technique. Discover the best fail-proof and flavorful recipe to make this sauce perfectly every time.<\/p>\n
\nFor 6 people:<\/p>\n
– 4 egg yolks
\n– 2 tablespoons of lime juice
\n– Salt (to taste)
\n– White pepper (from the grinder)
\n– 250 grams of butter
\n– 1 lime
\n– Black pepper (from the grinder)<\/p>\n
1. Start by whisking the egg yolks with the lime juice. Season generously with salt and pepper, then transfer the mixture to a double boiler. Constantly whisk the mixture to thicken it.<\/p>\n
2. Continue whisking while gradually adding the melted butter, still warm.<\/p>\n
Wash the lime, then grate 1 to 2 teaspoons of zest. Stir the zest into the sauce and season with more black pepper to taste.<\/p>\n\n\n