Tip: Read directions completely before preparing.
Ingredients:
2 large egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon Dijon style mustard
8 tablespoons unsalted butter, divided
pinch cayenne pepper
pinch teaspoon salt
fresh ground peppercorns
Directions:
Whisk egg yolks, lemon juice and mustard in top of double boiler until smooth. If you do not have a double boiler, use a pot and fill it with water, then place a glass bowl over it. Making sure that the lower portion of the bowl is immersed in the water but not over flowing.
Add 4 Tablespoons butter.
Cook over low heat stirring constantly until butter melts.
Add remaining butter.
Continue stirring until butter melts and sauce thickens.
Season with salt, cayenne pepper, and fresh ground peppercorns to your taste. Enjoy!
Tip: The original Hollandaise Sauce recipe originated in Normandy (a region famous for its butter and use of butter in cooking) and was first known as Sauce Isigny, after the town of Isigny in Normandy. The recipe can be found in recipe books dating from the 1800s.
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