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Serves: 6 to 8
5 egg yolks
1
tablespoon lemon juice
12 ounces butter
to taste salt, ground white
pepper, cayenne pepper
Clarify butter
over medium heat.
Whisk egg yolks and lemon juice together in a stainless
steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl
to touch the water as it will overcook the egg yolks. Slow, progressive heating
is best when making hollandaise sauce.
Whip the yolks until they reach a
creamy consistency. Remove from heat.
Slowly pour warm butter into the
yolks, whipping continuously to blend. Add seasonings to taste.
The sauce
will keep, covered, in a warm place for at least 30 minutes.
