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Hollandaise Sauce
Recipe from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Ingredients
4 large egg yolks
2 teaspoon lemon juice
1/8 teaspoon hot sauce
4 teaspoons water
Salt
Freshly ground black pepper
1/2 pound (2 sticks) unsalted butter, melted

Directions
In a stainless steel bowl set over a pot of simmering
water (be careful not to let the bottom touch the water), whisk the egg yolks with


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

the lemon juice, hot sauce, and water until pale yellow in color. Season with
salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the
melted butter 1 tablespoon at a time, whisking until all the butter is
incorporated. Keep warm until needed.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved