Classic Hollandaise Sauce with Double Boiler

Step 1

BRING eggs to room temperature.

Step 2

HEAT water to a simmer in a double boiler. Or use a sauce pan with a glass or silicone bowl over the water.

Step 3

CRACK the eggs and separate the egg yolk from the whites. Save the whites for another recipe.

Step 4

WHISK egg yolks, water and lemon juice together in top of the double boiler. Mixture will be frothy.

Step 5

CONTINUE to whisk for 5 to 10 minutes until the yolk mixture thickens.

Step 6

DRIZZLE warm liquid clarified butter into the yolk mixture slowly as you continue to whisk. This will take 3 to 5 minutes.

Step 7

STIR in salt, white pepper and cayenne pepper.

Step 8

TASTE and adjust seasoning as needed.

Step 9

SERVE immediately or freeze in a zip top freezer bag.