How to make: Hollandaise Sauce

Hollandaise sauce is a smooth and tangy sauce that tastes great on eggs and vegetables like asparagus. However, it is also a difficult sauce to make.

Serves:

Makes about 2/3 cups or enough to coat two servings of Eggs Benedict.

Ingredients:

3 egg yolks
1/2 cup butter, firm
1 Tbs lemon juice
pinch of cayenne pepper
pinch of salt

Instructions:
Separate egg yolks from the whites and put in a metal bowl. Beat the eggs, lemon juice, salt and cayenne with a whisk and place the bowl over a pot of boiling water. Add half of the stick of butter and mix in with the egg continuously with a spatula. The yolks will start to become stringy if the temperature reaches over 110 degrees F. Remove the bowl from the pot if the tempurature gets too hot and wait for it to cool. Add the other half of the butter once the first half is completely melted. If the yolks start to separate add a little cold water and beat with the whisk. Sauce is done once the butter is metled and the sauce has thickened.