Hollandaise Sauce

1. 1

   In a small, heavy-bottomed saucepan over low heat (or in a double boiler), whisk egg yolks together with the water and a tablespoon of the lemon juice until thickened and frothy. The whisk should leave tracks that hold for a few seconds. At this point, take it off the heat and whisk rapidly for 30 seconds to cool it slightly.

2. 2

   While whisking constantly, slowly drizzle in the warm butter until all of the butter is incorporated and the sauce has thickened, about 2-3 minutes. Season to taste with salt, white pepper, hot sauce, and the remainder of the lemon juice. If the sauce is too thick, add warm water, one teaspoon at a time, until you achieve the desired consistency.

3. 3

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.