A classic, rich and buttery sauce made with egg yolks, lemon juice and melted butter, finished with a touch of cayenne. Perfect for Eggs Benedict, asparagus, vegetables, fish or poached eggs.
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| Hollandaise Sauce |
Yield: About ½ cup
Prep Time: 5 minutes
Cook Time: About 5 minutes
Ingredients:
- 2 large egg yolks
- 1½ teaspoons fresh lemon juice
- ½ stick (4 tablespoons) butter, melted and kept warm
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste
Instructions:
- Place the egg yolks and lemon juice in a heatproof bowl and whisk until light and foamy.
- Set the bowl over a saucepan containing gently simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk continuously until the egg yolk mixture begins to thicken.
- While whisking constantly, very slowly drizzle the warm melted butter into the yolks. Continue adding the butter gradually until the mixture becomes smooth, creamy and reaches a sauce consistency.
- Season to taste with salt, freshly ground black pepper and a small pinch of cayenne.
- Keep the Hollandaise warm until ready to serve.
Tip: Keep the heat gentle. If the bowl becomes too hot, remove it from the saucepan briefly while continuing to whisk. If the finished Hollandaise becomes too thick, whisk in a teaspoon or two of warm water until it reaches the desired consistency.
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