Foolproof Hollandaise Sauce
Though it likely originated in the 17th century, hollandaise sauce was crowned as one of the five "mother sauces" of French cuisine in the early 1900s by Escoffier, a French chef whose writings codified and unified French cuisine. A creamy emulsion of egg yolks, enriched with butter and flavored simply with a bit of lemon juice, hollandaise is a sunny, bright, rich sauce that you’ve probably eaten! If you’ve ever had eggs benedict, you’ve probably had hollandaise. But it’s delicious on many things—try this lightly tart, lusciously rich sauce on poached fish, blanched green veggies (it’s heavenly on asparagus), or homemade eggs florentine.
- 12 tablespoons unsalted butter softened
- 6 large egg yolks
- ½ cup boiling water
- 2 teaspoons lemon juice
- ⅛ teaspoon cayenne pepper
- Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.
- Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.
- Serve immediately
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