Homemade Hollandaise Sauce
4 egg yolks
2 T. fresh lemon juice
1 T. water
1/8 tsp salt
Pinch of cayenne pepper
2 pinches of freshly ground white pepper
16 T. (2 sticks) melted butter
In a heatproof bowl set over a pot of barely simmering water, combine egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more; remove bowl from over pan as soon as mixture thickens. Add salt, cayenne pepper and white pepper. Using a stick blender with aerator attachment, blend mixture while slowly pouring in melted butter in a thin stream until incorporated, about 2 min. Taste and adjust seasonings. Cover and keep warm over very low heat until ready to serve. Makes 2 cups.
