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24
Hollandaise Sauce | Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾ teaspoon kosher salt
pinch ground white pepper
pinch cayenne
water, to thin if necessary
1. In a medium bowl, whisk yolks and
lemon juice until just thickened.
Place the bowl over a pot of
simmering, NOT boiling, water;
while whisking constantly, whisk
the mixture until it has increased in
volume and has thickened, about
8 to 10 minutes. The eggs must
not cook, so if it seems as though
the mixture is getting above body
of the heat a bit, and, then place
back onto the pot of water.
2. Once thickened, slowly whisk in
the melted butter until completely
combined. Stir in spices. If sauce
is too thick, thin out with some
water or extra lemon juice. Use
immediately.
RECIPES
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