Hollandaise Sauce

Ingredients

• 225g of butter
  
• 3 large egg yolks
• 2 tbsp of hot water
• just over 1 tbsp of lemon juice
• pinch of salt
• pinch of cayenne pepper

Method

1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.

1. In a small mixing bowl, whisk together the egg yolks.
2. Whilst continuing to whisk, add the lemon juice, salt and cayenne pepper to the beaten egg yolks.
3. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
4. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
5. Serve immediately or keep warm for up to 30 minutes before serving.

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