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Hollandaise Sauce

3 egg yolks
1 to 2 teaspoons water
1/4 to 1/2 pound butter, cut into small pieces
cayenne pepper
salt
lemon juice

In the top of a double boiler combine the egg yolks and water and whisk them over very hot water until they are well mixed and very light. Piece by piece, add the butter, being sure never to stop whisking. The mixture will gradually begin to thicken. The moment it reaches the right consistency, remove it from the pan or it will begin to curdle. If it should add 1/2 teaspoon of boiling water and whisk briskly until it reconstitutes. Add cayenne, salt and lemon juice to taste.

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