Modern Hollandaise Sauce
A classic emulsified sauce made with butter, egg yolks, and lemon juice, perfect for eggs benedict, vegetables, or fish.
Ingredients
- 0.5 cup Unsalted butter (About 1 stick (113g), cut into cubes)
- 2 Egg yolks (From large eggs)
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Salt
- 0.0625 teaspoon Cayenne pepper (Pinch)
- 2 tablespoons Water
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Instructions
- 1Melt the butter in a small saucepan over low heat or in the microwave in 30-second intervals, being careful not to brown it. Set aside to cool slightly.
- 2In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), whisk together the egg yolks and water until pale and slightly thickened. Be careful not to let the bowl touch the water. This should take about 2-3 minutes.
- 3Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously. Continue whisking until the sauce is thick, smooth, and emulsified. If the sauce becomes too thick, add a teaspoon of warm water to thin it out.
- 4Remove the bowl from the heat and stir in the lemon juice, salt, and cayenne pepper. Taste and adjust seasoning as needed. Serve immediately.
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