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Quick Notes: Please excuse my runaway yolk. It’s looking for it’s best life. This is just a Classic Hollandaise Sauce. Best of the mother sauces.
Ingredients
- 4 egg yolks (yolks only, please separate).
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- pinch of cayenne
- salt and pepper to taste
Instructions
- Boil water in a medium saucepan on the oven. Not a rolling boil, but more than a simmer.
- In a small metal bowl, whisk the yolks and lemon juice together aggressively. You wanna see the volume increase.
- Place your bowl over the boiling water. You can rest it on the pan, but it SHOULD NOT touch the water or you'll get scrambled eggs.
- Continue aggressively whisking while adding your melted butter at a snail's pace. Whisk until the volume has increased and sauce is thick.
- Remove from heat and add seasoning.
Like Hollandaise sauce? Try it for dinner with Chicken Oscar or for brunch on our Eggs Benedict Brunch Pizza.
