Hollandaise Sauce

Hollandaise Sauce is such a great way to dress up so many meals. I swear Jonny would eat it on anything. We love it as Eggs Benedict or just on top of a fried egg. It is great on chicken, fish and asparagus too! It is so easy to make and so quick that there is no reason not to whip it up.

The best part is that it keeps well. Sometimes I make a big batch and freeze some. Then you just gently reheat it in a double boiler and you're good to go! It also holds up for a couple of days in the fridge. If it gets a little thick I just mix in a teaspoon or so of water or melted butter.

4           egg yolks
1 Tbsp  lemon juice
1/2 cup unsalted butter
pinch     cayenne
pinch     salt

Mix the egg yolks and lemon juice in a metal bowl and whisk until it has doubled in size.
Set the bowl on a pot of simmering water (like a double boiler). Do not let the water touch the bowl.
Continue to whisk, adding 1/3 of the butter.
Then slowly add another 1/3 of the butter and whisk to combine.
Finally add the last 1/3 of butter and continue to mix until the sauce is thick.
Remove from the heat and stir in a pinch of cayenne and salt.

Enjoy!

*** Note that the lemon juice is option and not required to make the sauce. Some people use more or less or mustard powder instead. Experiment with what you have and like!
*** Also note that the eggs are cooking in the process. So anyone who is squeamish about raw eggs, you have nothing to worry about :)