Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 cups
Ingredients: 2 cups clarified butter; 6 large egg yolks; 1/3 cup dry white wine; 2 tablespoons water; 2 teaspoons freshly squeezed lemon juice; coarse salt; cayenne pepper

Submitted by GinnyP

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Ready In:: 30mins
Ingredients:: 7
Yields:: 3 cups

ingredients

2 cups clarified butter
6 large egg yolks
¹⁄₃ cup dry white wine
2 tablespoons water
2 teaspoons freshly squeezed lemon juice
coarse salt
cayenne pepper

directions

If clarifying your own butter, make sure it's cooled to lukewarm.
If using already clarified butter, warm it to liquefy.
Place egg yolks and wine in a double boiler (or in a heat-proof bowl set over a pan of simmering water).
Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
Remove from heat; continue whisking until mixture is the same temperature as the butter, about 30 seconds.
Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream.
When fully incorporated, stir in the water and lemon juice, and season to taste with salt and cayenne pepper.
Serve immediately, or keep warm over a pan of simmering water removed from heat.