Ingredients
- 3 egg yolks
- 1 teapsoon water
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon cayenne pepper
Directions
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.














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By neelychrystal_9...
apo-ae, NY
on December 29, 2011
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this recipe was written to be a basic recipe for people who know nothing about cooking, it is good, but once you get any kind of technique venture on. from a well experienced pre chef this is not that great, have had much better and have also made much better
By buyorsell888
PORTLAND, OR
on November 29, 2011
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I've been making this recipe for years. Love it.
Yes, you must not use salted butter...been there and done that.
fyi the sugar helps keep the yolks from curdling and there is not supposed to be any shallots in Hollandaise!
By Ashleysuzanne@g...
on August 14, 2011
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Delish!!!
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