Foolproof Hollandaise Sauce
By America's Test KitchenPublished on December 7, 2011
Time
35 minutes
Yield
Serves 16 (Makes about 2 cups)
Ingredients
12 tablespoons unsalted butter, softened 6 large egg yolks ½ cup boiling water 2 teaspoons lemon juice ⅛ teaspoon cayenne pepper
Before You Begin
Serve this sauce immediately over prepared asparagus or eggs Benedict.
Instructions
- Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.
- Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.
Time
35 minutesYield
Serves 16 (Makes about 2 cups)Ingredients
12 tablespoons unsalted butter, softened
6 large egg yolks
½ cup boiling water
2 teaspoons lemon juice
⅛ teaspoon cayenne pepper
Ingredients
12 tablespoons unsalted butter, softened
6 large egg yolks
½ cup boiling water
2 teaspoons lemon juice
⅛ teaspoon cayenne pepper
Ingredients
12 tablespoons unsalted butter, softened
6 large egg yolks
½ cup boiling water
2 teaspoons lemon juice
⅛ teaspoon cayenne pepper
Before You Begin
Serve this sauce immediately over prepared asparagus or eggs Benedict.
Instructions
- Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.
- Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments