Saucepan Hollandaise

1. 1

   In a small heavy saucepan, combine egg yolks and lemon juice. Blend until smooth, using a wooden spoon or rubber scraper.

2. 2

   Add 1/2 stick butter.

3. 3

   Cook over low heat, stirring constantly, until butter is melted.

4. 4

   Add remaining butter and continue stirring until melted.

5. 5

   Add boiling water, a tablespoon at a time, and blend.

6. 6

   Continue cooking and stirring until sauce is thickened. Remove from heat immediately.

7. 7

   Season with salt, pepper and cayenne.

8. 8

   If sauce is refrigerated, it may be reheated in a heavy saucepan over low heat, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.