It isn’t just Eggs Benedict that deserves a healthy dose of hollandaise! From artichokes to asparagus, all of our hollandaise favorites are in season and ready to enjoy. Rich and creamy, it’s a necessity for all things brunch, dinner, and beyond.
3 egg yolks
1 tablespoon lemon juice freshly squeezed
12 tablespoons unsalted butter melted
sprinkle cayenne pepper
Salt & white pepper to taste
Bring a small pot to a boil, about 1/2 full. Once boiling, bring down to a simmer.
In a heat-safe bowl, whisk together egg yolks and lemon juice. Once doubled in size, place on top of the pot to create a double boiler.
Continue to whisk. Make sure to keep the heat low, so the mixture slowly gains heat in order to prevent the eggs from scrambling.
While continuously whisking, stream in melted butter. Continually whisk until thickened.
Remove from heat and whisk in salt, pepper, and cayenne.
Cover until ready to use.
If it thickens too much, slowly add a few drops of warm water, whisking gently.