Hollandaise Sauce

[photo from ciaprochef.com]

Doesn't that just look delicious? When people think of Hollandaise sauce, they think of asparagus or egg benedicts, which are the two most

popular things that it is used on. Well, let's make our own Hollandaise sauce.

Ingredients

• 2 each egg yolks [ not the egg whites]
• 2 tsp fresh lemon juice
• 6 oz hot clarified butter [check butters for the recipe]
• To Taste cayenne pepper
• To taste white pepper
• To taste salt
• as needed, cold water.

Directions

1. Combine egg yolks and lemon juice in a non-reactive mixing bowl.
2. Place the bowl over a hot water bath and whisk the yolk mix until it is lemon colored and nappe.
3. While whisking constantly, slowly add the butter to form an emulsion. [be mindful of to keep whisking because the yolks could curdle]
4. Adjust seasoning and consistency to your liking.
5. Hold over warm water until needed but no more than 1 to 2 hours!

Yield: 8 fl oz