Simple Hollandaise Sauce
PCR-1S Cast Iron Range &
NWT-5S Warming Tray
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup of unsalted butter, melted (1 stick)
Pinch of cayenne
Pinch of salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl. Continue to whisk rapidly.
Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Cover and place sauce pan on a NWT-5S until ready to use.
If the sauce gets too thick, whisk in a few drops of warm water before serving.