Hollandaise sauce enjoys the reputation of being difficult to make. I'm here to show you that it is actually very simple.
Add egg yolks, butter, lemon juice, and water to a cold pot Place pot over MEDIUM-LOW heat and whisk slowly and continuously until the butter has melted. Continue to whisk, about 5 minutes, until sauce steams and is thick enough to coat the back of a spoon Remove pot from heat, whisk in cayenne, salt, and pepper to taste. Serve warm
- This recipe makes about 1 cup of sauce, which is ideal for about 3 healthy servings of eggs benedict, or 1/3 cup per pair of muffins
- The sauce is only good when it is fresh and is basically "gone" once it gets too cool, so try and make just enough for the number of guests you will serve. You can make the sauce ahead of time and keep it warm in a thermos, or another well-insulated container like a Yeti.
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