Hollandaise Sauce

Hollandaise sauce, formerly also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus.

Ingredients

4 egg yolks

 1 tablespoon freshly squeezed lemon juice

 1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne pepper

Pinch salt

Method

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use.

If the sauce gets too thick, whisk in a few drops of warm water before serving.

Hollandaise Sauce

Author: Admin Cooking Method: Mixing Cuisine: Continental Recipe Courses: Condiments Recipe Keys: H hollandaise sauce

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Prep Time 10 min Cook Time 10 min Total Time 20 mins Difficulty: Beginner Servings: 1 Best Season: Suitable throughout the year

INGREDIENTS

Servings

• 4 Egg yolk
• 1 tablespoon Lemon juice
• 1/2 cups Unsalted Butter
• Cayenne pepper
• Salt

Instructions

1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly.

3. Be careful not to let the eggs get too hot or they will scramble.

4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

5. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use

6. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Keywords: Hollandaise Sauce