Recipe courtesy of Gourmet Magazine
Total:
20 min
Active:
10 min
Yield:
1 to 1 1/2 cups sauce

Ingredients

Directions

In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky. Whisk in the water and lemon juice. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip. 

While whisking the yolk mixture add the pieces of butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. 

Season the sauce to taste with salt, white pepper and lemon juice. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos. 

IDEAS YOU'LL LOVE

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis

Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise

Recipe courtesy of Bobby Flay

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Marinara Sauce

Recipe courtesy of Ina Garten

Bacon-Wrapped Potatoes With Honey Sauce

Recipe courtesy of Aaron McCargo Jr.

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking