|Lemon Juice||~2 tsp|
Concepts and Caveats
The tricky part of Hollandaise sauce is to heat up the egg and butter mixture while not curdling (cooking) the egg yolk. This involves constant whisking while moving the mixture on and off the heat to maintain a low temperature.
- Mixing bowl (medium)
- Pot (small-medium)
Mise En Place
- Separate the egg yolks from the whites and place them in the mixing bowl.
- Cube the butter into easy-to-melt pieces.
- Prepare the lemon juice.
- Bring 1 inch of water in a pot to a simmer.
- Whisk the egg yolks and water together until slightly lighter in color.
- Add a cube of butter to the mixture and place the bowl over the pot while continuing to whisk.
- When the butter begins to melt, add the salt and remove the bowl from the pot while continuing to whisk.
- Continue moving the mixing bowl on and off the pot while adding butter until all the butter is integrated.
- When all the butter is integrated, add a dash of cayenne pepper and the lemon juice.
- Let the sauce thicken over the pot (while whisking), should take about 2-3 minutes.
- Serve immediately.