Traditional Hollandaise Sauce

1. 1

   Combine the egg yolks and 1 tablespoon of water in the top of a double boiler.

2. 2

   Grasping the bowl with your left hand (if you are right-handed), hold the top of the double boiler over the simmering water in the bottom of the double boiler and begin to whisk vigorously.

3. 3

   After a few minutes, the yolks will begin to get pale yellow and thick.

4. 4

   To test if the yolks are thick enough to begin whisking in the butter, dip a spoon in.

5. 5

   The yolks should be thick enough to coat the back of the spoon before you proceed to the next step.

6. 6

   Remove the top of the double boiler from the heat and place it either on a kitchen towel or in a heavy skillet.

7. 7

   While whisking the yolks, slowly add a stream of warm melted butter a little at a time, whisking until all the butter is incorporated.

8. 8

   Whisk in the lemon juice, salt, and cayenne pepper and taste for additional seasoning.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.