Hollandaise Sauce

Recipe By:
Arianaa
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  • Total Time 20 min Ico-add
  • Yield 2 Servings
  • Level Medium

Hollandaise sauce is traditionally used on steamed asparagus and eggs benedict although there are many, many other uses for it.
 

Ingredients

  • 1/2 cup butter
  • 2 egg yolks, well beaten
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 tablespoon lemon juice
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Directions

  1. 1. Divide butter into three portions. Place egg yolks with 1/3 of the butter in top of double boiler over hot (not boiling) water.
  2. 2. Beat constantly with wire whisk; when butter melts add another portion and as mixture thickens add remaining butter, beating constantly.
  3. 3. As soon as mixture is thickened, remove from heat and add the salt, cayenne pepper and lemon juice.