Making Hollandaise Sauce.....

When we made the Hollandaise Sauce it was very tiring when we whisked the egg so it wouldn't break. Both fats would've broke apart if we stopped whisking it for a while. It was thick at first with just the lemon juice and water, as we added the butter it became saucier. It was creamy and very buttery when it was done and we added a pinch more of salt to give it a salty flavor. As well with the cayenne pepper and black pepper to give it a spicy flavor. The butter coated our tongue's so we added a few more drops of lemon juice into the sauce. Instead of using a sauce pan we decided to use a double-boiler. It made it a little easier for us in the cooking process.

Very Buttery........

Hollandaise Sauce Recipe