Hollandaise Sauce

Hollandaise Sauce
00
0 Reviews
min
Prep Time
min
Total Time
2 1/2 cups (24 ounces)

Ingredients

16 ounces
Land O Lakes® Butter Sauce Base
3 (large) each (57g or 2 ounces)
Pasteurized egg yolks
1 tablespoon
Lemon juice
To taste
Ground red pepper
To taste
Kosher salt

Directions

  1. Procedure #1:  Whisk egg yolks in saucepan; gradually whisk in Butter Sauce Base. Cook over low heat, whisking constantly until mixture reaches 160°F to 165°F. Stir in lemon juice, salt and ground red pepper to taste.
  2. Procedure #2:  Heat Butter Sauce Base to 165°F over medium-high heat, whisking occasionally.  Whisk egg yolks in a bowl slowly, a few ounces at a time. Add heated Butter Sauce Base, whisking constantly, until thoroughly blended. Reduce heat to low. Continue to slowly whisk egg yolk mixture into Butter Sauce Base, whisking constantly until mixture reaches 160°F to 165°F. Remove from heat, stir in lemon juice, salt and ground red pepper to taste.

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