Hollandaise Sauce
Recipe from Julia Child
  • 3 egg yolks
  • 1 tbsp water
  • 1 tbsp lemon juice
  • ½ cup (1 stick) butter, softened
  • cayenne pepper
  • salt and pepper (to taste)
  1. In a small saucepan, whisk together the yolks, water and lemon juice until thick and pale.
  2. Set the pan over low heat and continue to whisk thoroughly. Periodically remove the pan from the heat to moderate the temperature.
  3. As they cook, they’ll become frothy and thick. When you can see the bottom through the streaks of the whisk and they are thick and smooth, remove the pan from the heat.
  4. By spoonfuls, add in the butter, whisking constantly. As it emulsifies, you can add the butter in larger amounts. Continue adding until the sauce is the desired consistency.
  5. Season with salt, pepper and cayenne. Taste and adjust the seasoning. Serve lukewarm. (If it gets too gloopy, just heat it up over the stove for a few more seconds.)
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/05/21/bacon-and-legs-eggs-benedict-cumberbatch/