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Hollandaise sauce
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Yield: about 2/3 cup of hollandaise sauce
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| Hollandaise sauce is delicious over asparagus or other cooked vegetables, fish dishes, and Eggs Benedict. | |
| 1/2 cup | butter |
| 3 large | egg yolks |
| 1 tablespoon plus 1 teaspoon | lemon juice |
| 1/8 teaspoon | salt |
| dash | cayenne pepper |
| hot pepper sauce, alternative | |
| 2 tablespoons | hot water |
| finely chopped fresh parsley, if desired | |
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup of hollandaise sauce.
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