Saturday, July 16, 2011

Hollandaise Sauce

Whenever I think of "Brunch"... eggs benedict comes to mind. And of course the main feature of the dish is the wonderful hollandaise sauce that it's topped with. But this sauce is actually pretty versatile and can be used for so much more than just that. You can serve it with asparagus or even salmon!


Hollandaise Sauce

2 egg yolks
1/2 tablespoon lemon juice
1/4 cup butter, melted
1/8 teaspoon cayenne pepper

salt to taste

  • Whisk the egg yolks and lemon juice together in a bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan with simmering water. The water should not touch the bottom of the bowl.
  • Continue to whisk, be careful not to let the eggs get too hot or they will scramble. Slowly add in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. 
  • Cover until ready to use.
  • If the sauce gets too thick, whisk in a few drops of warm water before serving.



Ashley