Hollandaise

Name: Hollandaise
Ingredients: 2 tablespoons white-wine vinegar; 3 tablespoons cold water; 1/4 teaspoon salt; White pepper to taste; 3 large egg yolks; 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened; 2 tablespoons fresh lemon juice; 3/4 teaspoon cayenne

8 ingredients

5 steps

Ingredients

2 tablespoons white-wine vinegar
3 tablespoons cold water
1/4 teaspoon salt
White pepper to taste
3 large egg yolks
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
2 tablespoons fresh lemon juice
3/4 teaspoon cayenne

Directions

1

Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons.
2

Remove from heat and stir in remaining tablespoon water.
3

Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute.
4

Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.
5

Remove from heat and whisk in lemon juice, cayenne, and salt to taste.