DUKAI

Hollandaise

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Cooking

Step 1 of 4

1 of 4

Keep clarified butter warm, approximately 50°C. Place yolks and water in a heatproof bowl over barely simmering water; the bowl must not touch the water.

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What you are cooking with
  • 60 g Pasteurised egg yolks
  • 180 g Clarified butter, warm
  • 25 ml Water
  • 20 ml Lemon juice
  • 2 g Salt
  • 0.1 g Cayenne pepper
The whole method