Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavored foods. It’s also one of the five sauces in the French haute cuisine Mother Sauce repertoire. Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus.
- 5 Egg Yolks
- 1 Tbsp Freshly Squeezed Lemon Juice
- 1/2 cup melted Butter (1 stick)
- 1 tsp Cheyenne
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, whisk in cayenne and salt.
- Cover and place in a warm spot until ready to use for the eggs benedict.
- If the sauce gets too thick, whisk in a few drops of warm water before serving.