Difference between revisions of "Hollandaise Sauce"
| Line 15: | Line 15: | ||
# 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. | # 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. | ||
# 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. | # 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. | ||
Revision as of 11:37, 16 December 2021
Yield: 2 servings
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
- 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.
- 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.