One of the five ''mother sauces'' of French cuisine, this velvety sauce has a reputation for being hard to make. Master it and you can consider yourself a French chef.
Instructions
: Raw egg carries a risk of salmonella infection. Heat the sauce to 150 degrees Fahrenheit to kill bacteria.
Step 1: Melt the butter Melt the butter over low heat in the saucepan.
Step 2: Beat the egg yolks Whisk the egg yolks in a mixing bowl while the butter is melting.
Step 3: Add the lemon juice Whisk briskly as you add the lemon juice, salt, and cayenne pepper.
TIP: Use fresh-squeezed lemon juice.
Step 4: Add the butter and water Drizzle the melted butter into the egg yolk mixture. Continue to whisk vigorously. Add the hot water in the same way.
Step 5: Cook until thickened Pour the sauce into the saucepan and cook over low heat, whisking continually, until the sauce thickens and the temperature reaches 150 degrees.
TIP: Watch the pan. If it's too hot, the yolks may scramble, too low, the sauce may separate.
Step 6: Finish and serve Whisk until you have your desired consistency. Then drip your Hollandaise over eggs Benedict or asparagus, and eat.
FACT: Sauces and gravies were originally used to flavor spoiled foods.
