Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from The Cappella Family Cookbook Volume 2, 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: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 1 egg yolk 1 teaspoon water 1 teaspoon lemon juice (from 1 lemon) kosher salt 1 stick butter (8 tablespoons) 1 pinch cayenne pepper sauce (optional)

Directions:	Directions: 1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup. 2. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.

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Hollandaise Sauce Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: