hollandaise sauce

hollandaise sauce is a crucial component in any cooks repertoire.

it's also required/mandatory on any breakfast hash, or eggs benedict (with one exception, smoked salmon.  this can be enjoyed naked with just a good 'ol drippy yolk)

cheers.  xo.

Hollandaise Sauce

4 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon freshly squeezed lemon juice
pinch salt
pinch cayenne

vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until mixture is thickened and has doubled in volume.  
place the bowl over a saucepan containing barely simmering water, making sure the water does 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.

note: if sauce becomes too thick, whisk in a few drops of warm water.

recipe courtesy: tyler florence


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