Hollandaise SauceAnneliese Sense, Tucson, Arizona
(sauce, vinegar, eggs, butter, lemon juice )
Yield: about 1 ½ Cup
2 Tbsp white-wine vinegar
2 Tbsp water
¼ tsp kosher salt
¼ black pepper
3 large egg yolks, beaten lightly
1 C (2 sticks) unsalted butter cut into 12 pieces
1½ Tbsp fresh lemon juice
pinch of cayenne pepper
- In small heavy saucepan combine the vinegar, water, salt and pepper and reduce the liquid over moderately high heat to about 2 tablespoons. Remove the pan from the heat and add 1 Tbsp cold water.
- Add the egg yolks and cook mixture over very low heat, whisking until it is thick. Whisk in the butter, 1 piece at a time, over low heat, lifting the pan occasionally to cool the mixture and adding each piece before the previous one is melted.
- Cook the sauce, whisking until it is thick and add the lemon juice, the cayenne, and salt to taste.
- The sauce may be kept warm, covered with buttered wax paper, in a pan of warm water.