Tasso Hollandaise

1. 1

   In the top of a double boiler, or in a bowl set over a pan of barely simmering water, whisk the egg yolks with the lemon juice and 2 teaspoons water until egg yolks are thick and pale yellow.

2. 2

   Remove the double boiler or bowl and saucepan from the heat and gradually add the butter, whisking constantly to thicken.

3. 3

   Add enough tepid water to thin to pouring consistency.

4. 4

   Add the tasso, salt, and cayenne and whisk well to blend.

5. 5

   Adjust the seasoning, to taste.

6. 6

   Serve immediately, or cover to keep warm for up to 10 minutes, whisking occasionally to keep from separating.

7. 7

   *Tepid water is warm water, specifically 2 parts cold water to 1 part boiling water.

* Per serving · 4 servings · Values may vary.

No additional tips available.