Hollandaise Sauce
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.
Total Steps
5
Ingredients
6
Tools Needed
4
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- Cayenne pepper(optional)
- 4 tablespoons hot water
- Kosher salt
- 2 tablespoons lemon juice
- 1 cup butter
- 3 egg yolks
Instructions
Step 1
Melt the butter and keep it warm, but not hot.
Step 2
Warm the lemon juice. In a small saucepan, bring water to a boil. Have a measuring tablespoon ready.
Step 3
Place the top of a double boiler over hot water.
Step 4
Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Add 1 tablespoon of the boiling water and continue to beat until thickened. Repeat with the remaining water, 1 tablespoon at a time, beating the mixture after each addition.
Step 5
Add the warmed lemon juice. Remove the double boiler from the heat. Briskly beat the sauce with a wire whisk as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.