Hollandaise Sauce Recipe. The classic sauce for Eggs Benedict.
|unsalted butter||1 1/4 lbs|
|black pepper||1 pinch||to taste|
|salt||1 pinch||to taste|
|white distilled vinegar||3 Tbsps|
|lemon juice||1/4 cup|
|cayenne pepper||1 pinch||to taste|
- Melt the butter in a saucepan over medium heat. Skim the froth from the top. Slowly pour the melted butter into another pan leaving the milky liquid at the bottom of the pan. You now have clarified butter.
- In a saucepan combine the black pepper, salt, and white distilled vinegar over medium heat. Reduce by half and remove from the heat. Add the cold water.
- Pour the mixture into the top of a double boiler. Make sure to scrape the bottom of the pan.
- Add the egg yolks to the double boiler and beat well.
- Add water to the bottom pan of the double boiler making sure that the water does not touch the bottom of the top pan. Place over medium heat and continue to beat the eggs until they are thick and creamy.
- Remove the top pan from the double boiler and gradually add the clarified butter.
- Beat in the lemon juice slowly.
- Add cayenne pepper to taste.
- Add additional salt if needed to taste.
Hollandaise sauce should not be kept for more than 1 1/2 hours. Discard after that time. Always make a fresh batch. Never try to add to an already made sauce. Never hold the sauce in an aluminum bowl.