Hollandaise Sauce

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3 large egg yolks
1 teaspoon lemon juice
3/8 pound butter (1½ sticks, broken into 3 equal pieces)
½ teaspoon salt
¼ teaspoon cayenne pepper


  • Beat the egg yolks and lemon juice together in a bowl.
  • In a double boiler, place one piece of the butter over simmering water, add the egg yolk mixture, and beat continually with the wisk.
  • When the butter is completely melted, add a second piece and continue beating. Then add the third. When the third piece has melted and the sauce has thickened, remove from the heat, stir in the salt and pepper, and transfer to a sauce boat to serve.




Feasts for Two - Paul Rubinstein