Warm lemon juice or tarragon separately. Melt butter separately. Place top of double boiler just over boiling water (not touching). Add egg yolks, whisk. Add one tblsp of boiling water at a time, whisking as it thickens. Repeat.
Add warmed lemon juice or tarragon vinegar. Remove from heat. Continue whisking. Slowly add butter while whisking. Add salt and cayenne pepper.
Serve immediately.
Serving
Suggestions
Eggs benedict, vegies, or combination.
Originally Submitted
2/16/2004
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