Hollandaise Sauce
This citrus-infused Hollandaise sauce recipe is a silky and flavorful addition to any dish. With a hint of tangy lemon and lime juice, this velvety sauce is perfect for enhancing the flavors of your favorite dishes. The combination of rich egg yolks and melted butter creates a luxurious texture that will have your taste buds dancing with delight. Perfect for drizzling over poached eggs, seafood, or vegetables, this Hollandaise sauce is sure to take your meal to the next level.
— Constant Cookbook
Ingredients
- 4 egg yolks
- 2 Tbs. fresh lemon and lime juice
- 1 Tbs. water
- 1/8 tsp. salt
- Pinch of cayenne pepper
- 2 pinches of freshly ground white pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
Instructions
- In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
- Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.
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