Hollandaise Sauce
makes about 1 cup
Hollandaise is a classic French sauce used to accompany fish, meat, steamed asparagus or other green vegetables -- or to top a classic Eggs Benedict or Eggs Florentine. The sauce can be a little temperamental, so keep an eye on the heat and whisk in a little water if it begins to clump up.
1/2 cup unsalted butter
3 egg yolks
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
White pepper, to taste
prep: 20 minutes
total: 20 minutes
double boiler (or medium saucepan and small, heat-proof bowl)
small skillet
whisk
1. Put about 2 inches of water in the bottom half of a double boiler or medium saucepan over medium heat. In a small skillet, melt the butter and set aside.
2. In a small heat-proof bowl or the top portion of the double boiler, whisk together the egg yolks and lemon juice. Once the water is simmering, place the bowl on top of the pot, making sure that the water doesn't touch the bowl. Keep whisking, adding the butter slowly until the sauce thickens and almost doubles in volume.
3. Remove the bowl from the heat and whisk in the salt, cayenne pepper and white pepper is using. If the sauce is too thick, whisk in a drizzle of hot water. Keep the sauce warm until you're ready to use it.
