HOLLANDAISE (EASY VERSION)

Prep/Cooking Time:

Ingredients

Instructions

Place the yolks in a deep bowl
Add to the yolks the vinegar, cayenne and water
Place the bowl over a bain marie (pan of simmering water)
Whisk the yolks over the water till a thick sabayon is achieved
(a sabayon is a creamy, frothy mixture, similar to a soft meringue)
Once a thick sabayon is achieved remove from the heat
Continue to whisk for 1 more minute (as the bowl is still hot the eggs will still cook)
Now take the clarified butter and slowly add to the eggs
Add the butter very slowly and whisk continuously so as to emulsify the eggs and butter together
Once all the butter has been combined add the lemon juice and salt
Adjust the seasoning to your own taste
Reserve in a plastic container till needed
Keep at room temperature
Do not refrigerate as the hollandaise will set solid due to its butter content