Hollandaise Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g butter
- egg yolks
- tbsp lemon juice
- eggshell water
- salt and pepper
Instructions
- Melt the butter gently, without overheating.
- Beat the yolks and water in a basin over gentle heat, adding the butter a little at a time until thickened.
- Add the lemon juice, then salt and pepper. Make just before serving; enough for about 500 g of fish.