Cookbook:Hollandaise Sauce

Hollandaise sauce is an emulsified, egg yolk-based sauce.

Ingredients

 * 3 egg yolks
 * 1 tsp water
 * 1 ½ sticks (170 g) unsalted butter, cut into pieces
 * ½ tsp salt
 * 2 tsp lemon juice
 * ⅛ tsp cayenne pepper
 * ⅛ tsp white pepper

Procedure

 * 1) Melt the butter in the microwave or on the stovetop in a small saucepan.
 * 2) Pour a small amount of water into a medium-sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat.
 * 3) Place egg yolks and the dry and liquid ingredients into the bowl and whisk for 1–2 minutes.
 * 4) Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands.
 * 5) Place the mixture over the simmering water and whisk for 3–5 minutes, until the mixture is thick enough to coat the back of a spoon.
 * 6) If the mixture become too thick or separates, add very small amounts of hot water until corrected.