Whisk together egg yolks, water, salt, and half the cayenne for 1
minute. Put the saucer over low heat and whisk vigorously, moving
pan on and off heat to prevent scrambling. Bring mixture to 140-
145 degrees.
Begin adding 1 piece of butter at a time, every 30 seconds, while
continuing to whisk and move mixture back and forth between
the heat. Try to maintain a temperature between 120 and 130.
After half the butter has been added, add 1 tbsp of lemon juice,
then the rest of the butter 1 piece at a time. When all butter has
been added, add remaining lemon juice, remaining cayenne, and
the sugar and whisk for another 1-2 minutes.
Taste and adjust lemon/salt accordingly. Use immediately or move
to a short thermos to be stored for up to 2 hours.
Serving
Suggestions
Eggs benedict, roasted asparagus, alone...
Originally Submitted
7/2/2011
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