Hollandaise Sauce

Directions

1. If you don’t have one, construct a double boiler* for making this sauce.

2. Begin boiling the water on the bottom and keep boiling while you’re preparing the sauce.

3. Beat the egg yolks in a small bowl and then place in the top pot.  Continuously beat until they begin to thicken.

4. Add 1 Tbs of boiling water and beat again until eggs thicken more.  Repeat this process until you have added 3 more Tbs of boiling water.  (4 in total)

5. Meanwhile, in a small pan, melt the butter over a low flame.  When the butter has melted completely, slowly stir in the lemon juice.  Remove from heat.

6. Slowly whisk the butter mixture into the egg mixture.  Add a dash of cayenne pepper and salt and beat until sauce is thick.  Serve immediately.

 

Notes:  Hollandaise sauce takes a little tender loving care, so carefully follow the directions.  Keep stirring your sauce, use a wooden spoon or whisk.  Use the double-boiler method and don’t set the pot with the sauce directly in the hot water. You may want to make this recipe with a friend the first time. Hollandaise sauce is great over Eggs Benedict**, cooked vegetables, broiled or roasted meat or sourdough bread.

 

Variations: Try replacing the lemon juice with the same amount of dry white wine for a different flavor.

 

References: *Info about a DOUBLE BOILER can be found in the Cooking Tips page. **See the Eggs Benedict recipe.