Hollandaise Sauce Recipe Epicurious

Whisk in lemon juice.

Hollandaise sauce recipe epicurious. Place egg yolks salt pepper and cream in blender blend for a few seconds at high speed until you have a smooth frothy mixture. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Put egg yolks and 2 tbsp.

Whisk the yolks water and lemon juice in the saucepan for a few moments until thick and pale this prepares them for what is to come. Pour into a spouted measuring cup leaving milk solids in bottom of pot. Use a small thick ceramic bowl set in a heavy bottomed pan or a heavyweight double boiler.

Melt butter in a small saucepan over medium heat until foaming. 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.

Put egg yolks and 2 tablespoons lemon juice in blender. Off the heat put the egg yolks and cream in the bowl or upper section of the double boiler and stir. Drain blender and dry well.

Drain blender and dry well. Fill a blender with hot water. Stand bowl in pan of hot water or top of double boiler.

Season with salt and a little cayenne. Step 2 add 2 tablespoons cold butter and place over very low heat. Working quickly and with blender running remove lid insert and slowly pour hot.