Hollandaise
Written By Lee On
May 27, 2012
- 210 ml warmed olive oil (butter is better if you can tolerate it)
- 4 egg yolks
- 1 TBS lemon juice
- 1 TBS water
- White Pepper to Taste
Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water
How long will this last for?
Up to 5 days in the fridge in a sealed container.
I am not familiar with the term, gms, could you tell me how many ounces, tablespoons, etc. instead?
It is 210 ml (71/2 fl oz) and I have updated it for you 🙂 Lee
If you replace the oil with the butter component is it 210ml of butter? Which is approximately 200gm. Thanks in advance.
I use 2 tbs butter in the cauliflower for the fish pie
🙂 lee