Hollandaise Sauce

1. 1

   Bring 1-2 inches of water to a simmer in a medium sauce pan.

2. 2

   Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler.

3. 3

   Whisk egg yolks, lemon juice and water off heat until lightened in color, about 23 minutes.

4. 4

   Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 35 minutes.

5. 5

   Remove from heat, as needed, to prevent eggs from overcooking.

6. 6

   Off heat, whisk in a piece of butter until combined.

7. 7

   Continue to incorporate butter one piece at a time, taking the bowl on and off heat, as needed.

8. 8

   Season with cayenne and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.