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Foolproof Hollandaise Sauce

Name: Foolproof Hollandaise Sauce
Total time: 35 min
Ingredients: 12 tablespoons, unsalted butter, softened; 6 large, egg yolks; 1/2 cup boiling, water; 2 teaspoons, lemon juice; 1/8 teaspoon, cayenne pepper

Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Drizzle this sauce over prepared asparagus or eggs Benedict.

YIELD 16 (Makes about 2 cups)

TIME 35 minutes

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Gather Your Ingredients

Before You Begin

Serve this sauce immediately over prepared asparagus or eggs Benedict.

Instructions

Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.

Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.

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