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Hollandaise

This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.

The Martha Stewart Show, February Winter 2008

In a heatproof bowl, set over (but not touching) simmering water, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume. Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon. Season with salt, cayenne pepper, and lemon juice. Let stand at room temperature until ready to use, up to 1 hour.

jrockel

11 Sep, 2010
My experience with this sauce was not good. It never whisked up in volume and remained grainy. I tried the blender as shown on TV and that did not good at all. Plus, no indication of how much salt pepper and lemon juice to add. Mine was not a good experience.
monicamary

13 Mar, 2009
Are the yolks supposed to be cooked or raw?
MichMondello

2 May, 2008
This was the best hollandaise and so easy! I love the fact that you don't melt the butter. My sauce stayed thick and rich. Easily cut this in half and it was still perfect!