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Classic Hollandaise Sauce Recipe

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This recipe for Classic Hollandaise Sauce is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ Lemon, Juice of
4 Egg yolks, large
1 pinch Cayenne pepper
1 tsp Peppercorns, white
1 Salt and freshly cracked black pepper
2 tbsp White wine vinegar
2 sticks Butter, unsalted
2 T. water
Directions:
Directions:
1. Place the vinegar, water, and crushed peppercorns in a small, heavy-based saucepan and bring to a boil. Lower the heat and simmer until reduced by 1/3 of its volume, about 1 minute. Remove the pan from the heat and let it cool slightly.
2. Strain the liquid into a heatproof bowl. Whisking constantly, add the egg yolks to the liquid and whisk until combined. Place the bowl over a pan of simmering water, being careful not to let the base of the bowl touch the water, and whisk until the mixture thickens and becomes creamy, smooth, and ribbon-like in texture, 5 to 6 minutes.
3. Whisking constantly, slowly add the clarified butter in a thin stream and continue to whisk until the sauce becomes thick and glossy. Add the lemon juice and season with salt and black pepper and a little cayenne to taste.
4. Serve the sauce immediately.
Personal Notes:
Personal Notes:
This is a great topping for those breakfast eggs over toast! Brings a little "sunshine" to your morning!

 

 

 

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