Hollandaise Sauce

The kids over this on Eggs Benedict and Asparagus

Ingredients

  • 4 egg yolks
  • 2 Tbs. fresh lemon and lime juice
  • 1 Tbs. water
  • 1/8 tsp. salt
  • Pinch of cayenne pepper
  • 2 pinches of freshly ground white pepper
  • 16 Tbs. (2 sticks) unsalted butter, melted

Step-by-step

In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.

Makes 2 cups.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s