Hollandaise Sauce
Ingredients
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted
- pinch cayenne
- pinch salt
Method
- Vigorously whisk egg yolks and lemon together until doubled and thickened in a saucepan over medium-low heat.
- While whisking, slowly pour in melted butter.
- Continue to vigorously whisk until thickened and again doubled in volume.
- If the sauce cracks at any point, whisk in an additional egg yolk to rescue it.
- Remove from heat and whisk in salt and cayenne.
- Cover and place in a warm spot until ready to use.
- If the sauce is too thick, whisk in warm water a teaspoon at a time.
Source
