Hollandaise sauce
Serves 1
Directions
- 1Whisk egg yolks and the juice of half a lemon in a bowl.
- 2Place the bowl over a double boiler, keeping the water simmering but not touching the bowl, and whisk until the mixture thickens and doubles in size.
- 3Slowly stream in the melted butter while whisking continuously.
- 4Remove from heat and whisk in the cayenne pepper, mustard, and salt.
Ingredients
- 4 egg yolk
- 1/2 whole lemon
- 1/2 cup unsalted butter, melted and warm
- 1 tsp mustard
- 1/2 tsp salt
- dash cayenne pepper
Equipment
whiskmixing bowldouble boiler
Tips
- If you do not like the sauce as tangy, add less lemon juice.
- If the sauce thickens too much while you prepare the rest of your breakfast, add a few splashes of warm water to thin it out.
