RICH HOLLANDAISE SAUCE
This is the classic way to make Hollandaise that I learned in culinary school. It is so much less intimidating now. Once the technique is mastered, it's a great tool to have on hand to transform and elevate many dishes at home. Serve over eggs Benedict or simple poached eggs and toast. Also great with steamed asparagus or broccoli.
Provided by NicoleMcmom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
- Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
- Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 0.6 g, Cholesterol 187.4 mg, Fat 22.1 g, Protein 2 g, SaturatedFat 13.2 g, Sodium 167.9 mg, Sugar 0.1 g
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