43
Hollandaise Sauce
340g unsalted butter
3 large egg yolks
½ tsp dry mustard
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
• Insert the small chopping blade into the small work bowl. Add the egg yolks, mustard,
salt and pepper replace lid and process for 90 seconds.
• Place butter in a saucepan over low heat to melt.
• Once the butter is melted, turn heat up to bring the butter just to a boil.
• With the machine running, slowly drizzle the hot butter through the small feed tube.
Sauce will thicken to a mayonnaise consistency.
• When all butter has been incorporated, add the lemon juice replace the lid and pulse
to blend.
• Taste and adjust seasoning accordingly.
• Serve while still warm.
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