This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.
- Servings: 4
Source: The Martha Stewart Show, February Winter 2008
- 2 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- Coarse salt
- Cayenne pepper
- Freshly squeezed lemon juice
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.