Hollandaise Sauce


Photo: flickr user thiemadotcom

About

A rich egg based sauce flavored with a bit of lemon, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, and is a key ingredient in the classic dish Eggs Benedict.

Yield:

1.0 servings

Added:

December 24, 2009

Creator:

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Ingredients

1 cup butter
3 egg yolks
2 tablespoons lemon juice
4 tablespoons hot water
Kosher salt, to taste
Cayenne pepper, to taste (optional)

Preparation

1
Melt the butter and keep it warm, but not hot.
2
Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
3
Place the top of a double boiler over hot water.
4
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
5
Now add the warmed lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

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