Classic Hollandaise Sauce

Hollandaise is one of the Five Mother Sauces.  Contrary to popular belief, the sauce is not difficult to make.  It only uses a few common ingredients.  By following the technique carefully, monitoring the heat, and whisking constantly, you can create this simple but sinfully delicious sauce with ease!  The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods.  It is the perfect accompaniment for steamed vegetables, fish or Eggs Benedict.  It's particularly good over asparagus, and since Spring and Easter are coming up, it's an ideal time to make this classic sauce. 

Only 5 ingredients to a perfect sauce: 
Egg yolks, lemon, butter,
water and cayenne pepper.

In a double boiler over barely simmer water,
whisk together lemon juice and egg yolks.

Add water.  Continue whisking until
light and creamy and starting to thicken. 
Be careful not to get the mixture too hot,
or you will wind up with scrambled eggs.

Drizzle in melted butter very slowly
and continue whisking.

You'll have a pale yellow, slightly thick sauce.

Stir in cayenne pepper and remove from heat.

Enjoy over Eggs Benedict,
steamed asparagus, an old shoe...
Any way you can find to get this sauce to your
mouth will work just fine!

Classic Hollandaise Sauce
4 egg yolks
1 lemon, juiced
2 tablespoons water
1 stick unsalted butter, melted
1/8 teaspoon cayenne pepper

In a double boiler over SIMMERING water, whisk together lemon juice and egg yolks.  Add water.  Whisk continuously until mixture is light yellow and creamy and slightly thickened.  Slowly drizzle in melted butter, whisking the entire time.  Add in cayenne pepper and remove from heat.  You can keep the sauce warm in the double boiler over the warm water until ready to serve.  If it starts to thicken, you can thin it down by whisking in a small amount of warm water. 

Prep Time:  Approximately 5 minutes     Cook Time:  Approximately 10 minutes