Servings: 4
Ingredients
- 4 egg yolks
- 1 Tbsp. lemon juice freshly squeezed
- 1/2 cup butter unsalted, melted
- pinch white pepper
- pinch cayenne
- pinch salt
- dash paprika for garnish
- chives fresh, snipped, for garnish
Instructions
- Add the egg yolks and 1 Tbsp of lemon juice to the top of a double boiler; whisk vigorously until they become thick and nearly double in volume.
- Bring water to a simmer in the bottom half of the double boiler. Place the top pan, containing the egg yolks and lemon, back on the double boiler. Be sure the water is barely simmering and doesn’t touch the bottom of the pan.
- Continue to rapidly whisk the egg yolk mixture, being careful that the eggs do not get too hot. You do not want to scramble the eggs, just heat them gently.
- Slowly DRIZZLE the melted butter into the egg mixture, whisking continuously. Continue heating and whisking until the sauce doubles in volume and becomes thick.
- Remove from heat. Gently whisk in a pinch of white pepper, a pinch of cayenne, and a pinch of salt.
- Cover; keep warm until ready to serve.
Notes
If the hollandaise sauce thickens too much, you can whisk in a couple drops of hot water just before serving.
Garnish with a pinch of paprika and some snipped chives.
Tried this recipe?Let us know how it was!