Hollandaise Sauce

1. 1

   Place an inch of water in a small pot and bring to a boil.

2. 2

   Place the egg yolks in a large metal bowl (large enought to sit on top of the pot with a souple inches to spare) and whisk vigorously until they lighten in texture and color.

3. 3

   (This is important, it unwinds the proteins in the yolks, which will prevent them from curdling when faced with the lemon juice.

4. 4

   ).

5. 5

   Add 2 t of the lemon juice, 1/4 t cayenne, pinch of salt and 1 t sugar.

6. 6

   Whisk until smooth.

7. 7

   When the water boils, reduce the heat to medium low and place the bowl on top of the pot.

8. 8

   Whisk the egg mixture gently but continuously for about 7 minutes, or until it moves like very heavy cream (the whisk will leave a definite trail in the liquid).

9. 9

   Remove the bowl from the pot and set it on a dish towel (for stablity).

10. 10

    Whisk the butter into the mixture 1 piece at a time, allowing each piece to melt almost completely before adding the next.

11. 11

    Taste, adjust seasoning, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.