The past few years we have traveled to Petosky, Michigan between Christmas and New Years. We always stay at an inn that has fantastic Eggs Benedict that we eat every morning. This year we did not go but the snow reminded us of those holiday breakfasts. Hollandaise sauce is our favorite part of the meal, the buttery rich sauce is decadent and delicious. It was a perfect meal to cozy up to on a cold, holiday night.
Most recipes call for 1TBS lemon juice this time I only used 3/4 TBS because often all I can taste is the lemon juice. 3/4 TBS was the perfect amount this time. It was enough to "cook" the egg yolks but not too much that the lemon flavor over powered the richness of the sauce. I also used a smidge more butter over the recipe's half cup.
4 egg yolks
3/4 TBS lemon juice
1/2 cup + 1TBS melted unsalted butter
pinch of salt
pinch of cayenne
Whisk together egg yolks and lemon juice in a stainless steel bowl over barely simmering water until doubled in volume. Then drizzle in butter while rapidly whisking until sauce doubles in volume again. Whisk in salt and cayenne. Cover and keep warm until use. If sauce is too thick add a drop or two of warm water at a time until desired thickness.