Russ’s Hollandaise Sauce
Time needed
10 min preparation
Serving Size / Yield
1 1/3 cups
Ingredients
- 8 oz. butter, melted
- 4 egg yolks
- 1/4 tsp. salt
- 1 Tbs. water
- 2 Tbs. lemon juice
- 1 pinch cayenne pepper
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Directions
In a blender or food processor, add egg yolks and water. Turn machine on medium speed; add 6 tablespoons of very hot butter to the mixture, one at a time. Add the remainder of the hot butter (in a stream about half the size of a pencil) to the mixture. Add the lemon juice and cayenne pepper. Adjust taste with salt and pepper, if necessary.
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