Hollandaise Sauce

Hollandaise is most commonly known as being the sauce for eggs benedict, but it has other great pairings as well like fish or asparagus.

You will need:

• 4 egg yolks

• 8 ounces butter (clarified preferred but not mandatory)

• 1 tbsp lemon juice

• Salt to taste

• Pinch of cayenne or paprika (whichever you prefer)

Prep Instructions:

You will need a small sauce pot, a metal or glass bowl that fits comfortably over the top of your sauce pot, a whisk, and two oven mitts or thick kitchen rags. One oven mitt will be for holding the bowl, the other will go on your counter to place the hot bowl onto while whisking.I also advise you to melt the butter in the microwave so you do not brown it.

1. Fill Sauce pot ¼ of the way full with water and start boiling it. Melt butter.

2. Mix lemon juice and egg yolks in your metal or glass bowl and whisk vigorously till well combined.

3. Temper your egg yolk mixture over the boiling water, maintaining a constant whisk. You do not want eggs to get too hot and scramble. Achieve this by doing intervals of 5 seconds on the heat then 5 seconds on the counter. Repeat this step for 1 minute.

4. Place bowl onto the oven mitt on the counter. While still whisking, slowly drizzle in your melted butter till it has all been added. Do not pour the butter too fast or the sauce or the sauce will not emulsify.

5. Add seasoning and enjoy. The sauce will be lukewarm when finished. If you prefer a warmer temperature. Do the 5 seconds on 5 seconds off method while whisking, until it is to your desired temperature.

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