Hollandaise Sauce

Instructions

1. Whisk the egg yolks vigorously with the freshly squeezed lemon juice in a medium bowl (preferably tempered glass or stainless steel) until the mixture is thickened and doubles in volume.
2. Place the bowl over a saucepan containing barely simmering hot water. This would be the perfect time to use that double boiler that's stored on the top shelf of the cabinet!) The water should not touch the bottom of the bowl or pan. Continue to whisk rapidly, being careful not to let the egg mixture get too hot or the eggs will scramble.
3. Drizzle the melted butter in slowly and continue to whisk until the sauce thickens and doubles in volume. Remove from the heat, whisk in the cayenne pepper and the salt.
4. Pour into a travel coffee mug pre-heated with boiling water and place the top on quickly. This should keep the sauce warm until ready to use and the mug will make it easy to pour.
5. After pouring the sauce on whatever yummy dish you are making, gently sprinkle with the paprika for decoration.
6. Serving Idea: This sauce is traditionally served over Eggs Benedict or vegetables, such as steamed asparagus.

• Servings : 4
• Course : Breakfast, Dinner, Lunch
• Recipe Type : Breakfast, Dinner, Lunch