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Serves: 6

Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.


  • 5 egg yolks
    1 tablespoon lemon juice
    12 ounces butter
    to taste salt, ground white pepper, cayenne pepper and
    Aromat seasoning


  • Clarify butter over medium heat.
    Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
    Whip the yolks until they reach a creamy consistency. Remove from heat.
    Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
    The sauce will keep, covered, in a warm place for at least 30 minutes.
Hollandaise sauce

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