Hollandaise Sauce

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   Vigorously whisk the egg yolks and lemon juice in top of double boiler or stainless steel bowl until the mixture is thickened and doubled in volume. Place over saucepan or bottom of double boiler containing barely simmering water, 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 until the wsauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, salt and mustard. Cover and place in warm spot until ready to use. If the sauce gets too thick , whisk in a few drops of warm water before serving.

* Per serving · 4 servings · Values may vary.

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