Foolproof Hollandaise Sauce
(from largomason’s recipe box)
Serve this sauce immediately over prepared asparagus or eggs Benedict.
Source: https://www.americastestkitchen.com/recipes/6407-foolproof-hollandaise-sauce
Ingredients
- 12 tablespoons unsalted butter, softened
- 6 large egg yolks
- 1/2 cup boiling water
- 2 teaspoons lemon juice
- ⅛ teaspoon cayenne pepper
- Salt
Directions
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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.
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Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.