A rich, buttery, lemon zested sauce thats perfect over vegetables, eggs, or even a Grilled Steak.Difficulty: Easy
Cuisine American, French
Prep Time 5minutes
Cook Time 15minutes
1 ¼SticksButter - 10 Tbsp. Divided
Black or White Pepper - to taste
PinchCayenne Pepper - (optional)
In a medium heavy-bottomed saucepan, combine the egg yolks, lemon juice, and water. Whisk off the heat until the egg yolks double in volume.
Set the pan over low heat and add 1 tablespoon of butter. Cook the sauce, gently whisking constantly until the eggs are thick, pale, and fluffy for a minimum of 5 minutes. The whisk should leave trails in the sauce.
Once the egg mixture is thick, begin whisking in the remaining softened butter, one tablespoon at a time. Make sure each addition of butter is fully incorporated into the sauce before whisking in the next piece. This can take up to 10 minutes. Prevent the sauce from cooking too quickly.
When you’ve added all the butter, reduce the heat as low as it will go.
Season with extra salt and pepper to taste.
If you desire a thinner hollandaise, add warm water, 1 tablespoon at a time, to reach your desired consistency.You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. Too long or too hot will cause it to split (separate).Refrigerate leftover sauce within 2 hours of making it. It's great, cold, over toast within 3 days. It does not reheat well, but you may use a double boiler whisking continuously.