Advanced Hollandaise Sauce Week 3

Hollandaise Sauce

This is an easy hollandaise sauce recipe that is perfect over eggs benedict and poached fish as well many grilled or roasted vegetables. This perfect hollandaise recipe results in a rich, buttery, lemony, and so delicious sauce!

Ingredients:

4 egg yolks
1 Tbsp lemon juice, freshly squeezed
1/2 cup unsalted butter (1 stick), melted
white pepper, pinch
cayenne, pinch
salt, pinch
dash of paprika, for garnish
*optional-fresh chives, snipped for garnish

Directions:

1. Add the egg yolks and 1 Tbsp of lemon juice to the top of a double boiler; whisk vigorously until they become thick and nearly double in volume.
2. Bring water to a simmer in the bottom half of the double boiler. Place top pan, containing the egg yolks and lemon, back on the double boiler. Be sure the water is barely simmering and doesn’t touch the bottom of the pan.
3. Continue to rapidly whisk the egg yolk mixture, being careful that the eggs do not get too hot. You do not want to scramble the eggs, just heat them gently.
4. Slowly DRIZZLE the melted butter into the egg mixture, whisking continuously. Continue heating and whisking until the sauce doubles in volume and becomes thick.
5. Remove from heat. Gently whisk in a pinch of white pepper, a pinch of cayenne, and a pinch of salt.
6. Cover; keep warm until ready to serve.