SAUCE - HOLLANDAISE

By akselden

Use this hollandaise sauce to prepare eggs Florentine, a variation on eggs Benedict that's made with spinach rather than Canadian bacon. Hollandaise also pairs deliciously with steamed asparagus as well as with poached fish, such as trout or halibut.

Ingredients

• 4 egg yolks
• 2 T. fresh lemon and lime juice
• 1 T. water
• 1/8 tsp. salt
• Pinch of cayenne pepper
• 2 pinches of freshly ground white pepper
• 16 T. (2 sticks) unsalted butter, melted

Preparation

Step 1

In a heatproof bowl set over a pot of barely simmering water, combine egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more.

Remove bowl from over pan as soon as mixture thickens. Add salt, cayenne pepper and white pepper.

Using a stick blender with aerator attachment, blend mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes.

Taste and adjust seasonings. Cover and keep warm over very low heat until ready to serve.