Hollandaise Sauce
-
Prep Time:
5m
-
Total Time:
5m
Ingredients
- 2 Egg yolks
- 6 tbsp. Butter, melted
- 1 tsp. Lemon juice
- 1 pinch Cayenne powder
Instructions
- Melt butter in a pourable cup, like a measuring cup.
- Bring 1/4" water in a small sauce pan to a simmer. Place a heatproof bowl over the simmering water, and whisk your yolks. Keep the heat low: you don't want to cook the eggs, only apply heat.
- Continue whisking and slowly pour in the butter until it's fully combined. If the sauce gets too thick, add 1/2 tsp of water at a time until desired thickness. If the sauce breaks / separates, you can start over with a fresh egg yolk, and slowly whisk your broken sauce into the yolk while whisking, same as the butter by itself.
- Remove from heat. Whisk in lemon juice and cayenne powder to taste.