Perfect Hollandaise

Name: Perfect Hollandaise
Total time: 1500 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 3 Egg Yolks; 1/4 Teaspoon salt; 1 Pinch Cayenne pepper; 2 Tablespoons Lemon Juice; 1/2 Cup Butter , unsalted

James Andrews @cook_7799394

Palm Harbor, Florida

This recipe is adapted slightly from Julia Childs' recipe. I used the addition of a little cayenne rather than white pepper.. if you do not enjoy the extra kick, simply replace the cayenne for whte pepper and its a classic all over again.

James Andrews @cook_7799394

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Ingredients

25 mins

4-serving

3Egg Yolks
1/4 Teaspoonsalt
1 PinchCayenne pepper
2 TablespoonsLemon Juice
1/2 CupButter , unsalted

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Steps

25 mins

1

Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender.
2

Cut the butter into pieces and place in a small sauce pan, heating until it is foamy.
3

Place the lid on the blender, minus the insert, leaving the opening uncovered. Blend for 4-5 seconds on high speed.
4

Carefully start pouring the hot melted butter in a thin stream. BE CAREFUL ITS HOT!!
5

Continue to pour the butter into the pan, leaving the milky fat solids in the pan, by the time you have poured in 2/3 -3/4 of the butter it will tun into a thick creamy sauce.
6

Taste the sauce and adjust the lemon juice and seasonings, transfer into a bowl and set this bowl into a larger bowl of lukewarm water if not serving immediately