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How to make the perfect hollandaise sauce

Make the Perfect Hollandaise Sauce

25
STEPS
INGREDIENTS
Your tools! One pot and a bowl that can easily fit inside without touching the bottom of it. And a whisk.

Your tools! One pot and a bowl that can easily fit inside without touching the bottom of it. And a whisk.

Ingredients: lemon juice, Cheyenne pepper, 4 egg yolks (oops one broke) and one stick melted butter.

Ingredients: lemon juice, Cheyenne pepper, 4 egg yolks (oops one broke) and one stick melted butter.

Combine the 4 yolks and lemon juice in a bowl. Whisk vigorously to combine.

Combine the 4 yolks and lemon juice in a bowl. Whisk vigorously to combine.

Add a little water into your pot and let it simmer. I suggest bringing to a boil and then turning the heat down. If the heat is to high you'll make scrambled eggs. So keep it low.

Add a little water into your pot and let it simmer. I suggest bringing to a boil and then turning the heat down. If the heat is to high you'll make scrambled eggs. So keep it low.

Place your butter/lemon bowl on top of the SIMMERING pot. Whisk in the melted butter. DO NO STOP WHISKING! Or it will turn into scrambled eggs.

Place your butter/lemon bowl on top of the SIMMERING pot. Whisk in the melted butter. DO NO STOP WHISKING! Or it will turn into scrambled eggs.

Once mixed...remove from heat but keep whisking! Add the Cheyenne pepper and a splash of the boiling water. This will thin the mix as well as give it the lovely yellow color.

Once mixed...remove from heat but keep whisking! Add the Cheyenne pepper and a splash of the boiling water. This will thin the mix as well as give it the lovely yellow color.

Serve while hot! On poached eggs, grilled asparagus, with an artichoke etc. the possibilities are endless \ud83d\ude0a

Serve while hot! On poached eggs, grilled asparagus, with an artichoke etc. the possibilities are endless 😊

  • 4.0 Egg Yolks
  • 1.0Tbsp Lemon juice
  • 1/2c Unsalted butter (1 stick)
  • 1.0pch Cheyenne pepper