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The Techniques - Lemon Hollandaise

DK PublishingDK Publishing 2/07/2014 DKBooks

Using a machine

Follow recipe for lemon hollandaise. Place egg yolks, salt, and pepper in a food processor or blender. Bring butter, water, and lemon juice to simmering point in a small pan. While the machine is running, pour in the hot butter mixture in a slow, steady stream until the mixture emulsifies and becomes thick and creamy. Adjust seasoning, adding more salt, pepper, or lemon juice to taste.

Cooks’ note

If using a food processor, depending on its capacity, you may need to stop the machine at intervals to scrape down the sides and over the base of the bowl with a spatula.

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