Quick and easy, this sauce is hard to mess up. It is a traditionally made Hollandaise, therefore cooked and safer than blender Hollandaise for at-risk eaters.
The amount is just right for 4 Eggs Benedict or for a fish entree for 4. Easily doubled, it holds nicely in a wide mouth thermos until just the moment you need it for service. Poured over a side dish of mixed cruciferous veggies (my favorite mix is broccoli, cauliflower, Brussels sprouts, sweet red pepper and fennel) and the veggies become the star of dinner… wonderful with asparagus.
- 3 egg yolks (reserve whites for another use)
- 1/2 cup melted unsalted butter
- 1/4 c. boiling water
- 1 tsp. lemon juice
- 1/8 tsp. cayenne pepper
- 1/2 tsp. kosher salt
and equipment laid out in the order you need them before you start the cook and stir process. I assemble everything: get my eggs separated into the boiler and put away the whites first, have my whisk and a silicone spatula handy, then melt the butter, boil water in a glass graduate in the microwave and set up the lemon juice, pepper and salt in a small dish(es). That way, I can assemble logically, cook and stir without fussing.
- Beat egg yolks together in top of a double boiler until light yellow
- Over (not in) hot (not boiling) water cook egg yolks, stirring constantly until they begin to thicken.
- Stir (beat in with a whisk) boiling water, slowly, 1 tbsp. at a time and continue to cook and stir about three minutes.
- Add butter slowly and continue to whisk to incorporate
- Add lemon, cayenne and salt.
- Book until desired consistency (about 1 minute)
- Cover and keep warm off heat*
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