Prep 5 mins
Cook 10 mins
- 2 tablespoons white wine vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 3 large egg yolks, beaten lightly
- 1 cup butter, at room temperature,cut into 12 pieces
- fresh lemon juice
- cayenne pepper
- In a small saucepan, combine vinegar, 2 tblsps water, salt and white pepper and reduce over moderately-high heat to about 2 tblsps.
- Remove from heat and add 1 tblsp cold water.
- Add yolks and cook mixture over very low heat, whisking, until it is thickened.
- Whisk in butter, one piece at a time, over low heat, lifting pan occasionally to cool mixture and making sure each piece is melted before adding next.
- Cook sauce, whisking, until it is thickened.
- Add lemon juice, cayenne pepper and salt to taste.
- The sauce may be kept warm, covered with a round of buttered wax paper, in a pan of warm water.
I followed the recipe exactly until step 6. At this point, no measurements were given in the ingredient list - so I added 1 tsp lemon juice & 1/4 tsp cayenne. Since salt was introduced at the beginning of the recipe, I didn't add any more at this point. The hint of cayenne gave the sauce a bit of heat & it was quite tasty over steamed asparagus. Thanx Evelyn!
Eric? Most Hollandaise recipes have a hint of cayenne pepper in them. This is a good recipe, altho I always do the blender hollandaise recipe cuz it is so much easier. Thanks for posting evelyn!
Hollandaise with Cayenne. Harumph. Might just as well add dijon, peppercorn and mayo. Certainly couldn't hurt.