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Recipe

Hollandaise Sauce

  • Yield: 1 cup

Ingredients

  • 3 egg yolks
  • 2 teaspoons water
  • 1/2 cup clarified butter, or 1 stick unsalted butter, melted
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch cayenne

Directions

  • In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.