Basic Hollandaise Sauce

1. 1

   Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler.

2. 2

   Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended the mixture should never be beaten but stirred, evenly, vigorously and continually.

3. 3

   Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section).

4. 4

   Stirring eggs continuously, bring the water slowly to a simmer.

5. 5

   Do not let it boil.

6. 6

   Stir, incorporating the entire mixture so there is no film at the bottom.

7. 7

   When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other.

8. 8

   Pour extremely slowly so that each addition is blended into the egg mixture before more is added.

9. 9

   When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat.

10. 10

    Add salt and a mere dash of cayenne.

* Per serving · 4 servings · Values may vary.

No additional tips available.