Hollandaise Sauce

15 min

4 People +

In this recipe we used:

3-Ply Saucepan with Glass Lid - 20cm

Ingredients

3 egg yolks

1 tablespoon lemon juice

1/2 cup melted unsalted butter

Salt and black pepper to taste

Preparation of the suckling pig:

01. In a blender, mix the egg yolks and lemon juice until smooth.

02. While the mixer is running, slowly pour in the melted butter in a thin stream until the sauce is thick and creamy.

03. Add salt and black pepper to taste and whisk again.

04. If the sauce is too thick, add a tablespoon of warm water at a time and whisk to desired consistency.

05. Serve immediately or keep warm in a bain-marie until ready to use.

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Master Swiss Recipes

In this recipe we used:

3-Ply Saucepan with Glass Lid - 20cm

Double Salt and Pepper Mill

Silicone Utensil Set

Ingredients

Preparation of the suckling pig:

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