Hollandaise Sauce Recipe

Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, a bit of water, lemon juice and clarified butter. It is usually season with salt and cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. The color could vary from a darker yellow to lighter tones depending on the colors of the egg yolks and the butter.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Yield: 2 cups or ½ liter

Ingredients
½ cup melted clarify butter
2 egg yolks
2 tbsp water
¼ tsp salt
¼ tsp white pepper
1 tbsp lemon juice
1 pinch of Cayenne pepper                

Preparation Steps:

Make the sauce: In a skillet, melt butter and then skim the froth from surface of melted butter and discard. Allow butter to cool slightly.

In a double boiler or bowl, whisk water and egg yolks together with salt, pepper and cayenne for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 2 seconds.

Remove pan from heat, whisk in warm butter 1 tablespoon at a time, until the sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow, steady stream. Stir in lemon juice and dill. Remove from heat, adjust seasoning to taste. Keep warm by setting over a pot of warm water.