Herb Hollandaise

1. 1

   Set a medium-size, heavy saucepan into a larger pan filled with 2 inches of simmering water.

2. 2

   Put the egg yolks, water, and a pinch of salt in the saucepan and whisk until warm to the touch.

3. 3

   Add a few cubes of butter and whisk until almost completely incorporated.

4. 4

   Whisking constantly, add the remaining butter a few pieces at a time, being sure that they are fully incorporated before adding more.

5. 5

   Whisk in the lemon juice and season with to taste with salt and cayenne.

6. 6

   Stir in the herbs.

7. 7

   Transfer the sauce to a warmed small pitcher.

8. 8

   Use right away or keep warm by setting the pitcher directly into the pan of barely simmering water.

9. 9

   Thin with a tablespoon of simmering water if the sauce gets too thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.