Hollandaise Recipe

Hollandaise Recipe

  • 2 tablespoons white-wine vinegar
  • 3 tablespoons cold water
  • 1/4 teaspoon salt
  • White pepper to taste
  • 3 large egg yolks
  • 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon cayenne
  1. Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.
  2. Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.
  3. Remove from heat and whisk in lemon juice, cayenne, and salt to taste.
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