After our blog on poaching eggs, a reader requested that we follow up with a recipe for Hollandaise Sauce. Here it is:
3 egg yolks
1 T fresh lemon juice
16 T butter, melted and kept warm
1/8 t cayenne
Salt and Pepper
In a medium bowl, whisk together egg yolk and lemon juice until frothy. While continuing to whisk the yolk mixture, very slowly add half the melted butter (it should take about 90 seconds). Still whisking, add 2 teaspoons of hot water and then slowly add the remaining butter. Add hot water as needed 1 teaspoon at a time until you get the desired consistency. Classic Hollandaise should coat the back of a spoon dipped into it. Stir in the cayenne and add salt and pepper to taste. Serve within one hour.