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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from The Cookbook Legacy, 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:  
12 tablespoons unsalted butter, softened
6 large egg yolks
1/2 cup boiling water
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
Directions:
Directions:
Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with ½ inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogenous.

Slowly add ½ cup boiling water and cook, whisking constantly, until thickened and sauce registers 160° on instant read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste. An America’s Test Kitchen recipe.
Number Of Servings:
Number Of Servings:
makes about 2 cups
Personal Notes:
Personal Notes:
Serve this sauce immediately over steamed asparagus or eggs benedict.

 

 

 

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