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www.goodeatsfanpage.com • View topic - Slightly Easier Hollandaise

Slightly Easier Hollandaise

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Slightly Easier Hollandaise

Postby Butterbean » Mon Apr 09, 2012 5:58 pm

It's not quite as much work as the classic recipe, and it's very good. You do have to stay with it & use very low heat, or like the classic, it can break.

2 egg yolks
1 stick cold unsalted butter cut into 1/2" cubes
juice of half lemon or lime
dash kosher salt
smaller dash cayenne

Mix egg yolks, lemon juice & seasoning in small but heavy-bottomed saucepan. Add butter cubes & place pan over lowest possible heat, stirring constantly, until butter melts & sauce thickens. Remove from heat immediately once thickened.
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Butterbean
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