Hollandaise Sauce

Source: https://www.bigoven.com/recipe/foolproof-hollandaise-sauce-published-march-1-2011-from-cooks-illustrate/799283

Yield: 2 servings

Tim's Notes

Tammy tried a "foolproof" recipe the other day and the sauce broke. This version from America's Test Kitchen is supposed to be safer, but we haven't tried it yet.

Ingredients

• 12 tsp unsalted butter, softened
• 6 large eggs
• 1/2 cup water, boiling
• 2 tsp fresh lemon juice
• 1/8 tsp cayenne pepper
• salt, to taste

Directions

1. Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.
2. Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.