This is a classic hollandaise sauce that I have made for years… absolutely delicious… no doubt about it.. perfect for Eggs Benedict.
As you can see the butter is incorporated into the sauce slowly and in steps… it is well worth it to take the time to do it that way.
The recipe makes about 1 ½ cups of sauce.
Recipe: Classic Hollandaise Sauce
All you need:
2 sticks of sweet butter, softened
4 large egg yolks, beaten
2 tablespoons lemon juice
Salt to taste
Freshly ground black pepper to taste
Dash of cayenne pepper
All you need to do:
Cut the butter into 4 tablespoon pieces.
Put 4 tablespoons of the butter into the top of a double boiler over hot but not boiling water.
Add the egg yolks and lemon juice, whisking constantly until the butter is melted.
Add another 4 tablespoons of butter and stir.
When the sauce begins to thicken, add another 4 tablespoons of butter.
Continue to stir the sauce until the butter is melted and absorbed.
Add the last 4 tablespoons of the butter to the sauce and stir constantly while the sauce cooks.
When the sauce has thickened, immediately remove from the heat.
Add salt and pepper to taste.
TIP: Should the sauce curdle, add 2 tablespoons of boiling water beating constantly.