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Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: Shrimp Festival

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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

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

My Private Notes

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