EXPEDITOR™ Hollandaise Sauce
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In the U.S., Hollandaise sauce is typically associated with Eggs Benedict or steamed asparagus, but we developed this version to partner with our EXPEDITOR™ Yorkshire pudding recipe.
Ingredients
- 80 g egg yolk (about 4)
- 20 g water
- 850 g clarified butter (heated to about 150 °F/65.5 °C)
- 60 g fresh lemon juice
- To taste salt and pepper
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