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Hollandaise Sauce

Hollandaise Sauce

 

Ingredients

4 tbsp. water
egg yolks
3/4 cups clarified butter
Cayenne pepper to taste
Lemon juice to taste

Combine the egg yolks and water. Over a water bath and in a stainless steel bowl, cook the egg yolks slowly until they thicken and lighten in color. Slowly begin to whisk in the clarified butter. As more butter is absorbed, you may add more faster. When a good consistency, season to taste with cayenne and lemon juice.  © 1984 John Albrecht, CEC