Hollandaise Sauce

Hollandaise Sauce is one of my favorites! It’s essential on Eggs Benedict. I can’t tell you how many times I’ve been disappointed when ordering Eggs Benedict at a restaurant and it’s always because of the sauce. Typically, instead of getting a hollandaise sauce, there is some cheesy concoction on my eggs. No thanks!

Hollandaise Sauce is also delicious served with Asparagus, Artichokes, Fish/Seafood, Steak, Egg Dishes, etc.

You can easily change Hollandaise into a Bernaise by adding some finely chopped fresh Tarragon. For more info on Sauces and Variations please check out my All About Sauces.

INGREDIENTS
4 Egg Yolks
1 stick of Butter
Juice of 1 Lemon (less depending upon how lemony you like yours)
A pinch of Cayenne Pepper
A dash of Tabasco Sauce
A dash of Salt, if desired

METHOD
In a small saucepan add your egg yolks.
Add the butter, cut into cubes.
Turn the heat on as low as it goes and stir the butter into the egg yolks with a whisk.
Once the butter has totally melted, continue to whisk as the egg yolks will start to thicken.
Be careful that you don’t cook the egg yolks. You want a smooth sauce.
Whisk in the cayenne pepper and Tabasco Sauce.
Whisk in the lemon juice, a little at a time.
Taste the sauce and add more lemon, as desired.
Add salt, if needed.
I like mine really lemony, so I usually end up using all the juice, but it’s up to you.
Once sauce is done, remove from heat and set aside.