Classic Hollandaise Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 egg yolks
• 1 tablespoon cold water
• 1 cup sweet butter
• 4 teaspoons lemon juice
• 1/2 teaspoon salt
• cayenne pepper

Recipe

• 1 place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
• 2 put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225f degrees) until just melted.
• 3 add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
• 4 whip constantly until egg yolks thicken slightly.
• 5 remove from heat and whip in the second tbs of cold butter.
• 6 gradually pour the melted butter into the egg mixture, beating constantly.
• 7 place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
• 8 thickened hollandaise should hold the imprint when a fork or whip is drawn across the surface.
• 9 remove from heat and stir in lemon juice, salt, and cayenne.
• 10 sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
• 11 serve with vegetables, baked or broiled fish, and shell-fish.
• 12 note: if you use salted butter, omit the salt in the recipe.