Hollandaise Sauce

Hollandaise Sauce

Blue Jean Chef

Ingredients

  • 3 egg yolks
  • 4 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 cup butter (1 stick), cut into small pieces, room temperature
  • Pinch cayenne pepper

Preparation

Heat a double boiler over medium-high heat. Once the water has boiled, reduce the heat to a minimum and allow to cool for about 5 minutes. Stir the egg yolks, lemon juice, and salt together vigorously with a wire whisk until the mixture begins to thicken slightly. Don't let the mixture get too hot. If you suspect it's getting too hot, remove the double boiler from the heat. Continue to stir vigorously, adding chunks of butter, one or two at a time. Continue until all the butter has been incorporated into the egg yolks. The sauce should be thick and smooth. Check the seasonings and add the cayenne pepper.

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