Ingredients

The following ingredients have 4 Servings
  • 200g (7 oz) unsalted butter
  • 3 egg yolks
  • 15ml (1 tbsp)  water
  • 15ml (1 tbsp)  fresh lemon juice
  • 1.25ml (¼ tsp) cayenne pepper
  • Salt and white pepper, to taste

Instruction

  • Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm.
  • Put the egg yolks, lemon juice and water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
  • To moderate the heat, frequently move the pan off the hob for a few seconds, and then back on.
  • As they cook, the eggs will become frothy and increase in volume, and then thicken.
  • Slowly whisk in the melted butter until it’s all incorporated and you have a creamy hollandaise sauce.
  • Season with cayenne pepper and salt and serve immediately.