Incredible Hollandaise Sauce
This sauce is so adaptable and can be used on fish, lobster, or hot vegetables, especially asparagus, artichokes, and broccoli.
Serves: 10Hands-on: 10 minutesTotal: 20 minutesDifficulty: Medium
- 2 sticks (1 cup) unsalted butter
- 1 whole egg, plus 1 or 2 egg yolks, depending on the richness desired
- 1 Tbsp. freshly squeezed lemon juice
- ⅛ tsp. cayenne pepper
- Salt, to taste
- Melt the butter in a small, heavy saucepan over very low heat.
- Place the eggs, egg yolks, lemon juice, and cayenne in a blender or food processor. Blend well.
- With the motor running on low, add the hot butter, a little at a time, to the egg mixture.
- Return the mixture to the pan you used to melt the butter. Whisking, thicken the sauce over low heat, adding salt to your taste, about 5–7 minutes. As soon as it’s thick, pour the sauce into a bowl, a sauce boat, or over the food. (Reheating the sauce to thicken it is the delicate part. You must not let it get too hot or it will scramble the eggs, or even curdle them. If either disaster happens, add a tablespoon of boiling water and whisk vigorously.)