Hollandaise
1 egg yolks : 3.5 butter : 0.25 lemon juice
by weight Calculator
egg yolks ~18g per yolk 1
butter clarified or whole, melted 3.5
lemon juice ~1 tsp per yolk 0.25
Tips
- Butter should be warm, not hot
- Whisk constantly over gentle heat
- If it breaks, whisk in ice cube
- Season with cayenne and white pepper
Sources
- J. Kenji López-Alt (article)