Hollandaise Sauce

Servings:

Cooking Time:

Ingredients:

• 6 egg yolks (pastuerized eggs)
• 12 oz. clarified butter
• 2 oz. freshly squeezed lemon juice
• 2 tsp cayenne pepper
• 1 tsp kosher salt

Instructions:

• Prepare clarified butter using a double-boiler and keep it hot.
• Crack the eggs and separate the yolks from the white, taking care not to break the yolk. Place the egg yolks into a metal mixing bowl.
• Remove the top portion of the double boiler from the water, but keep it nearby.
• Turn the heat back up on the water until it is at a low simmer again.
• Place the metal mixing bowl over the simmering water and whisk the egg yolks briskly in a back and forth or side to side motion for about 3-5 minutes. Take care not to let the bowl get too hot as you do not want the eggs to 'cook' and stick to the side of the bowl. It is thick enough when you can coat the back of a spoon with the mixture.
• Remove the egg yolks from the heat.
• Slowly whisk in the clarified butter 2 ounces at a time using a ladle.
• Once the butter is incorporated into the sauce (emulsion), whisk in the lemon juice, salt and paprika to finish the sauce.
• Serve immediately or keep it warm until serving. If it sits too long, the butter will separate from the egg yolks and break your Hollandaise.

Hollandaise Sauce can be a little tricky to make and is not recommended for beginners, however if you would like to try, also see our article: How to Make Hollandaise Sauce.