Recipe courtesy of Emeril Lagasse

Hollandaise Sauce

Name: Hollandaise Sauce
Yield: about 1 1/2 cups
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

Getting reviews...

Yield: about 1 1/2 cups

Save Recipe

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 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.

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