Hollandaise Sauce
Whisk the eggs and lemon juice together in a small sauce pan for 3 minutes, or until frothy.
Place pan over med low heat and continue to whisk until eggs start to thicken an increase in volume.
Move pan off heat occasionally to make sure the eggs don’t cook.
Start adding butter a spoonful at a time, continuously whisking until the emulsion forms. Keep adding butter until desired consistency is achieved.
You can add a dash of cayenne or hot sauce, if you’d like.
Ingredients
Directions
Whisk the eggs and lemon juice together in a small sauce pan for 3 minutes, or until frothy.
Place pan over med low heat and continue to whisk until eggs start to thicken an increase in volume.
Move pan off heat occasionally to make sure the eggs don’t cook.
Start adding butter a spoonful at a time, continuously whisking until the emulsion forms. Keep adding butter until desired consistency is achieved.
You can add a dash of cayenne or hot sauce, if you’d like.