✎ wiki:recipes:breakfast:hollandaise_sauce [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Hollandaise Sauce</h1>
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Traditionally used over poached eggs and ham for Eggs Benedict.
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 4 egg yolks</li>
<li class="level1"> 1 tablespoon freshly squeezed lemon juice</li>
<li class="level1"> 1/2 cup unsalted butter, melted (1 stick)</li>
<li class="level1"> Pinch cayenne</li>
<li class="level1"> Pinch salt</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<li class="level1"> Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. </li>
<li class="level1"> Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. </li>
<li class="level1"> Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. </li>
<li class="level1"> Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.</li>
<li class="level1">  Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. </li>
<li class="level1"> If the sauce gets too thick, whisk in a few drops of warm water before serving.</li>
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