Herb Hollandaise

Name: Herb Hollandaise
Ingredients: 2 extra large egg yolks, at room temperature; 1 tablespoon cold water; Salt; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes; 1 1/2 tablespoons fresh lemon juice; Cayenne pepper; 2 tablespoons finely chopped fresh Italian parsley leaves; 1 tablespoon finely chopped fresh chives; 1 teaspoon finely chopped fresh chervil or tarragon leaves

9 ingredients

9 steps

Ingredients

2 extra large egg yolks, at room temperature
1 tablespoon cold water
Salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 tablespoons fresh lemon juice
Cayenne pepper
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh chives
1 teaspoon finely chopped fresh chervil or tarragon leaves

Directions

1

Set a medium-size, heavy saucepan into a larger pan filled with 2 inches of simmering water.
2

Put the egg yolks, water, and a pinch of salt in the saucepan and whisk until warm to the touch.
3

Add a few cubes of butter and whisk until almost completely incorporated.
4

Whisking constantly, add the remaining butter a few pieces at a time, being sure that they are fully incorporated before adding more.
5

Whisk in the lemon juice and season with to taste with salt and cayenne.
6

Stir in the herbs.
7

Transfer the sauce to a warmed small pitcher.
8

Use right away or keep warm by setting the pitcher directly into the pan of barely simmering water.
9

Thin with a tablespoon of simmering water if the sauce gets too thick.