First the easiest way to clarify butter is to place it into a pan on medium heat and bring to a gentle boil and then turn it off. What happens next is milk solids "foam" on top. To finish the process, simply skim off the “skin” and pour off the clarified butter, being careful not to pour off any of the solids that's settled to the bottom.
Ok...now it ready to become a thick and creamy and amazing sauce...
The Happy Diabetic Classic Hollandaise SauceThe Classic Ingredients:
- 3 egg yolks, large eggs
- 1/2 pound unsalted butter, melted
- 1 1/2 teaspoons fresh lemon juice
- Salt, to taste
The Classic Preparation:
|See the wipp marks?|