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24 July 2006

Hollandaise (Cooks Illustrated)

Hollandaise Sauce
2/2005

This sauce is commonly served over poached eggs in Eggs Benedict (see related recipe) but tastes equally good served with Oven-Poached Side of Salmon (see related recipe). Be sure to add the warm melted butter to the blender very slowly and to follow the specific blending times.

Makes about 1 cup
3 large egg yolks
1 tablespoon�fresh lemon juice
16 tablespoons�unsalted butter�(2 sticks), melted and still warm

Hot water
1/8 teaspoon�cayenne pepper

Table salt and ground black pepper


1. Blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half of the butter until the mixture is quite thick, about 1 1/2 minutes.

2. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute.

3. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne and season with salt and pepper to taste.

To Make Ahead

Because hollandaise sauce contains raw egg yolks, it should be made as close to the time you plan to serve it as possible (no more than 1 hour in advance). To keep the sauce warm until you�re ready to serve it, transfer it to a medium bowl, cover with foil, and keep warm over a saucepan of barely simmering water. Be sure the heat is low and stir frequently.




STEP BY STEP: Making Hollandaise

1. With the blender running, slowly pour in the melted butter.

2. The sauce should coat the back of a spoon when it has the proper consistency.