Hollandaise Sauce
This sauce is a little scary to make. You have to use the clarified (top) part of the butter, which seems impossible. Maybe that’s why it’s impossibly delicious!
Serving Size: 1 quart
Hollandaise Sauce
The best part of Eggs Benedict, this sauce is a creamy, butter delight with just a hint of lemon.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 3 egg yolks
- 1 tablespoon water
- 9 ounces clarified butter
- Juice of 1/2 lemon
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
Instructions
- Over a double boiler, whisk egg yolks with water until thickened, and pale.
- Slowly whisk in butter (the top part, not the sediment) until incorporated.
- Season and serve.
Notes: