Hand Made Hollandaise
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INGREDIENTS 3 egg yolks
1 tablespoon cold water
Juice of 2 lemons
1/4 teaspoon salt
Dash of cayenne pepper
1-3/4 sticks of butterMelt 1-1/2 sticks of butter. Have 2 separate tablespoons of cold butter on the counter.
In a heavy saucepan, beat the egg yolks with a wire whip until slightly thickened. Add the water, lemon juice, salt and cayenne pepper. Put the pan on a gentle heat and add the first tablespoon of cold butter. Stir rapidly with a wire whisk.
Allow the butter to melt but not completely disappear, then add the second tablespoon of cold butter. When the butter has almost melted, remove the pan from the heat.
Gradually add the hot butter, still stirring rapidly and constantly. The egg yolks will combine with the hot butter and thicken off the heat into a beautiful smooth sauce. Check the seasoning, adding more lemon juice or salt if necessary.
NOTE - Egg yolks are like small boys. If overbeaten or overheated there is trouble, but with a little love and understanding all will go smoothly!