Hollandaise is a frothy buttery lemony sauce with a smooth texture. This sauce relies on the emulsification (using egg yolks) to combine the lemon and the butter. The recipe sounded difficult but it turned out great. Just keep an eye on it and reduce the heat if it looks like the eggs are cooking.
I do not have a double boiler so I used one sauce pan and a bowl that fit in the pan creating a seal without the bottom of the bowl touching the water.
- 1/2 cups butter (melted and hot)
- 2 tablespoons lemon juice (hot)
- 4 tablespoons water (hot)
- 3 egg yolks
- 1 dash cayenne pepper
- salt and pepper to taste
- Boil some water in the bottom of a double boiler, reduce the heat and let water stop boiling.
- Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.
- Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
- Whisk in the lemon juice.
- Remove from heat and slowly whisk in the melted butter.
- Season with the cayenne, salt and pepper serve immediately.