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Ruthie Levy: "This was my first attempt at Hollandaise sauce, s…" Read More
5Ingredients
30Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 3 egg yolks
- 10 Tbsp. unsalted butter (cut into 1 tablespoon pieces)
- 2 tsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/8 tsp. cayenne
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Reviews(3)
Ruthie Levy 3 years ago
This was my first attempt at Hollandaise sauce, so I was a bit nervous. But by following the directions it all came out perfectly. I used an immersion blender with a whisk attachment (there's probably a better name for the gadget since I realize it's not actually an immersion blender), which prevented my arms from getting really tired. The only downside was that it was quite a bit thicker than I expected. I followed the recommendation of a reviewer on the site and added a bit of hot water, which helped thin it out a bit. But it tasted delicious!