Hollandaise sauce, also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of Eggs Benedict, and is often served on vegetables such as steamed asparagus.
- 1/2 cup Heavy cream
- 4 Large egg yolks
- 1 1/2 tbsp Lemon juice
- 1 tsp Dion mustard (optional)
- 1-2 pinches Cayenne pepper (optional)
- 1/2 cup Unsalted butter, melted
- Salt & Freshly ground black pepper
- Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
- Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees.
- Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. Remove from heat, season with salt and pepper to taste. Transfer to dish, cover to keep warm.