Ingredients :
- 3 egg yolks
- 1 tablespoon water
- 1 teaspoon lemon juice
- 8 ounces clarified butter warm
- Salt to taste
- Tabasco sauce or cayenne pepper, to taste
Directions :
- Set a glass or metal bowl over a pot of gently simmering water to make a double boiler (do not let the water touch the bowl).
- Add egg yolks to the bowl. Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks. You'll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put (the line does not fill in).
- Remove from heat and immediately stir in lemon juice. Off the heat, set a kitchen towel over pot of water and set bowl with the hollandaise on top (this prevents the bowl from sliding around while you finish the sauce).
- Starting with just a few drops at a time, whisk in the warmed clarified butter. Once the emulsion has formed, drizzle the butter more quickly until it is fully combined. Season to taste with, tabasco, or cayenne pepper if desired.
- Set aside in a warm (but not hot) place until you are ready to assemble the Eggs Benedict. If the sauce appears too thick, whisk in a few drops of warm water until desired consistency is reached.
