Hollandaise Sauce

I always thought that the hollandaise sauce was extremely difficult to make. Oh well, “chefs” make you think that. So I decided to finally make it, after a lot of years, and let me tell you it’s not that difficult! I love eggs benedict; that’s why I wanted to make this sauce. But the reality is that you can use this sauce with a lot of things like asparagus or other vegetables. I hope you guys enjoy it!

Ingredients:

1 ½ sticks of unsalted butter  

6 egg yolks

2 teaspoons of lemon juice

pinch of cayenne pepper

¼ teaspoon of salt

Procedure:

Fill a medium saucepan with an inch of water and bring it just to a simmer. (Only a few bubbles, not a roiling boil)

Put the egg yolks in a large heat resistance bowl and mix them.

Combine your egg yolks and butter in a large heat resistant bowl and set it over your simmering water.

Whisk constantly until your butter melts and your ingredients have just combined.

Meanwhile microwave the water for 1 ½ minutes and gradually add it to your egg and butter mixture. Whisk constantly for 7 – 10 minutes or until thickened. Your mixture will have a thin constancy and will lighten in color when the water is added.As you whisk it will slowly thicken (about 6 minutes) the consistency will dramatically change and the color will brighten.

Once thickened, immediately remove from the heat and add the lemon juice.

Season with salt and cayenne pepper

Whisk until combined and cover with plastic wrap then set it aside in a warm place.

Enjoy!