It isn’t just Eggs Benedict that deserves a healthy dose of hollandaise! From artichokes to asparagus, all of our hollandaise favorites are in season and ready to enjoy. Rich and creamy, it’s a necessity for all things brunch, dinner, and beyond.
Ingredients
3 egg yolks
1 tablespoon lemon juice freshly squeezed
12 tablespoons unsalted butter melted
sprinkle cayenne pepper
Salt & white pepper to taste
Directions
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Bring a small pot to a boil, about 1/2 full. Once boiling, bring down to a simmer.
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In a heat-safe bowl, whisk together egg yolks and lemon juice. Once doubled in size, place on top of the pot to create a double boiler.
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Continue to whisk. Make sure to keep the heat low, so the mixture slowly gains heat in order to prevent the eggs from scrambling.
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While continuously whisking, stream in melted butter. Continually whisk until thickened.
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Remove from heat and whisk in salt, pepper, and cayenne.
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Cover until ready to use.
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If it thickens too much, slowly add a few drops of warm water, whisking gently.