Hollandaise Sauce

Hollandaise Sauce
Hollandaise Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 4

    egg yolks

  • 2

    tablespoons fresh lemon and lime juice

  • 1

    tablespoon water

  • 1/8

    teaspoon salt

  • 1

    pinch cayenne pepper

  • 2

    pinches freshly-ground white pepper

  • 16

    tablespoons unsalted butter - (2 sticks) melted

Directions

In a heatproof bowl set over a saucepan of barely simmering water, combine the 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 the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper. Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve. This recipe yields 2 cups.

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