Me:vidual blog 2

Description:

This classic emulsified sauce is rich, velvety, and pairs perfectly with eggs Benedict, asparagus, or grilled fish.

Ingredients:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste
• 1-2 tablespoons warm water (optional, for thinning)

Instructions:

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until frothy and well combined.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
3. Slowly drizzle the melted butter into the egg yolk mixture while whisking vigorously to create an emulsion.
4. Continue whisking until the sauce thickens and reaches a creamy consistency.
5. Season with salt and cayenne pepper to taste.
6. If the sauce is too thick, whisk in warm water, one tablespoon at a time, until desired consistency is reached.
7. Serve the Hollandaise sauce immediately over eggs Benedict or your preferred dish.