No double-boiler, no blender, and va-va-VOOM flavor! This extra-lemony Hollandaise is fantastic over asparagus or Eggs Benedict, and a great compliment to salmon or other fish. Gutsy enough to stand up to red meats for a variation on Steak Oscar, too!
Ingredients
- 3/4 Stick of Butter (melted and clarified)
- 2 Egg Yolks
- 1 tsp. Water
- 1-1/2 to 2 tbsp. Lemon Juice
- 1/4 tsp. Finely Ground White Pepper (optional)
Directions
- Whisk egg yolks and water in a small saute pan over low heat for 3 to 4 minutes.
- Slowly add clarified butter, stirring constantly.
- Continue cooking over low heat until it just begins to thicken. Don’t stop stirring!
- Slowly add lemon juice (you can vary the amount based on just how lemony you want the sauce) and keep stirring. (This is the kind of sauce that will turn into a curdled mess on you in a split second, so keep it moving!)
- Optional: Add white pepper and stir.
- Remove from heat as soon as sauce achieves desired thickness and serve immediately.
Sneaky Trick: If you start to see little bits of cooked egg in your sauce, take it off the heat and lay the bottom of the pan in cool water for a few seconds. Then whisk like crazy before returning it to the burner. With luck, it will recover, and another kitchen crisis will be averted.