While I am not a recipe purest, there are definitely things you want to make from scratch and things that are just as good off the shelf that will save you time and don’t sacrifice taste or function. Hollandaise sauce is something you want to make from scratch if at all possible. The difference in taste is worth the 20 minute prep time. Be brave and give it a try next time eggs benedict are on the menu.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
|
Ingredients
- 3 egg yolks
- 1 teaspoon water
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon juice freshly squeezed
- 1/8 teaspoon cayenne pepper
Ingredients
|
|
Instructions
- Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering reduce the heat to low.
- Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
- Place the bowl over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
- Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough to melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
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