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Epicurious

An Easy Hollandaise

We use this for our Scallops with Pulled Pork (page 30) recipe.

Recipe information

  • Yield

    Makes 1/2 cup (180 g)

Ingredients

7 egg yolks, at room temperature
1 cup (225 g) unsalted butter
Pinch of cayenne pepper
Salt
1 tablespoon fresh lemon juice

Preparation

  1. Step 1

    Put the egg yolks into a 1-quart (1-liter) pitcher large enough to contain the head of your hand blender.

    Step 2

    In a small saucepan, melt the butter over low heat and bring to exactly 245°F (119°C), then remove from the heat.

    Step 3

    As you start blending with the hand blender, carefully but steadily pour the hot butter into the egg yolks, and keep mixing. You should obtain a smooth emulsion.

    Step 4

    Season with the cayenne and salt, then mix in the lemon juice. Keep at room temperature until serving.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsSauceVegetarianNut FreeGluten FreeKetoQuickEasyBlenderCookbooks
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