Curry Hollandaise Sauce

1 cup unsalted butter
2 large egg yolks
2 tablespoons lemon juice
1 tablespoon water
1 tablespoon curry powder

Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.
Bring water in a double boiler to a simmer; add egg yolks, lemon juice, and water. Whisk egg mixture using a balloon whisk until light and frothy, about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.

04/03/2018

recipepes.com Curry Hollandaise Sauce, recipe PT15M PT1H 5 455 calories

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Curry Hollandaise Sauce

Ingredients

Directions