Hollandaise Saice

One of the five mother sauces. This sauce is famous for going on top of eggs Benedict. It can also be used to make types of Bernaise sauces.

Ingredients

  • Clarified Butter

  • Egg Yolks

  • Paprika

  • Lemon juice

  • Salt

Directions

  1. I warm egg yolks up to room temperature as well as clarified butter. I add a Splash of lemon juice and a dash of paprika and salt. I slowly whisk the clarified butter into the egg yolks. Careful not to separate the better from the egg yolks at the wrong temperature.