HOLLANDAISE SAUCE
20 MIN
Total Time
10 MIN
Prep Time
10 MIN
Cook Time
INGREDIENTS
4 Egg Yolks
1 Tbsp Freshly squeezed lemon juice
1/2 Cup Unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
DIRECTIONS
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.
