A simple french style Hollandaise sauce – great for eggs benny or on fish. Full recipe makes 1 cup, although if you par down to 1/4 it makes enough for a lovely breakfast for two
Ingredients
- 4 egg yolks
- 1 tablespoon freshly squeezed juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch of cayenne
- Pinch of salt
Directions
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume
- Place the bowl over a saucepan conaining 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 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
Thanks to Tyler Florence from Food Network