Hollandaise Sauce

1. 1

   Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream.

2. 2

   Season with salt and a little cayenne.

3. 3

   Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream.

4. 4

   It is important that the water should not boil; add cold water if it gets too hot.

5. 5

   Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed.

6. 6

   When all the butter is absorbed, add lemon juice.

7. 7

   To hold, stand bowl in a pan of lukewarm water, cover top with foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.