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The most luscious of the French mother sauces, made with egg yolks and butter. While it's classically a key component of eggs Benedict, it's delicious when served with poultry, red meat, or vegetables.

INGREDIENTS

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In a small pot, heat about an inch of water to a simmer. In a metal or glass bowl, whisk together egg yolks and lemon juice. Set bowl over gently simmering water (bowl should sit on top of the pot and not touch the water). Whisk constantly for 1 to 2 min., or until egg yolks are warmed. Slowly drizzle in warm (not hot!) melted butter while whisking constantly and quickly. Take breaks from drizzling to incorporate all the butter if it starts pooling at all. If the emulsion starts to break, add in a teaspoon or two of boiling water and keep whisking to re-emulsify. Once all the butter has been incorporated, keep whisking constantly until mixture is smooth but thickened enough to coat the back of a spoon. Immediately remove from heat, season with salt to taste and add in cayenne pepper. Pass sauce through a fine-mesh sieve to filter out any clumps and serve immediately. The emulsion of the hollandaise will break if it gets too hot or cold, so keep it at room temperature for up to 1 hour.

Serve over top a poached egg and toasted English muffin, spoon over grilled asparagus, or use as the sauce for steak, poultry, or veal.

ITEMS IN THIS RECIPE

Kosher Salt

49

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Cayenne Pepper Chile Powder

182

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