This classic sauce is a nice way to dress up our Florentine Egg Cups. Heating the hollandaise in a double boiler prevents the yolks from scrambling.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, April 2004
- 3 large egg yolks
- 1 tablespoon fresh lemon juice, or more to taste
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground white pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Set a heatproof bowl over a pan of barely simmering water. Puree egg yolks, lemon juice, 1/4 cup water, salt, and pepper in a blender until smooth. With blender running, pour in melted butter.
Transfer to bowl set over simmering water. Heat until warm, whisking occasionally, 3 to 5 minutes. If not serving immediately, keep warm in bowl over simmering water, whisking occasionally, up to 30 minutes.