Hollandaise Sauce
- Reviews 5
Ready In: 15 mins
Yields: 1 1/2 cups
Ingredients
- 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
Directions
- 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.
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