If the hollandaise needs to be warmed up, put it in a bowl set over simmering water and whisk a teaspoon of hot water into the sauce. Be careful not to let the sauce container touch the simmering water, because the hollandaise will curdle if it gets too hot.
Hands-on: 10 minutesTotal: 10 minutes
- 4 egg yolks
- 1 Tbsp. cold water
- 4 Tbsp. melted butter
- 1 tsp. lemon juice
- ⅛ tsp. cayenne pepper
- ¼ tsp. salt
- ⅛ tsp. ground white pepper
- Whisk egg yolks and water in a stainless steel or glass bowl over simmering water (making sure that the bowl is a bit larger than the pot containing the simmering water) and cook until mixture thickens to ribbon stage. (The ribbon stage is the point in cooking a liquid mixture when, if a whisk is dipped into the liquid and raised a few inches above the pot, the liquid forms a “ribbon.”)
- Slowly pour melted butter into yolks, drop by drop at first, whisking constantly. Continue whisking, pouring the butter in a thin stream, after the sauce starts to thicken.
- Remove bowl from heat and whisk in the lemon juice and cayenne pepper.
- Season sauce with salt and white pepper to taste.
- Serve immediately or keep in a warm, but not too hot, place until ready to serve. (A jar set in warm water or a Thermos are two good options.)