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Hollandaise Sauce With Cayenne

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Ingredients
  Butter/Fortified margarine 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Salt 1⁄4 Teaspoon
  Cayenne To Taste
  Lemon juice 1 Tablespoon
Directions

Divide the butter into 3 pieces.
Put 1 piece in a pan with the egg yolks and lemon juice and cook over hot water, stirring constantly with a wire whisk.
Do not let the water touch the pan or the egg will cook too quickly.
As the sauce thickens, add the second piece of butter, then the third.
Remove from the fire; add seasoning.
One tablespoon of cream added helps to keep the sauce from separating.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Egg
Servings: 
4

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