From Cook's Country
Many newer recipes call for making hollandaise in a blender or food processor to ensure an emulsified sauce without the tedious whisking. These methods worked, but only if we served the sauce immediately. We developed an unconventional technique that required whisking butter and egg yolks on the stovetop in a double boiler.
We used a lot of water in this sauce and added the lemon juice off heat. The sauce was foamier than a classic hollandaise, but it held without breaking for as long as an hour. It could also be refrigerated for up to three days and reheated in the microwave without breaking.
Makes about 2 cups
The hollandaise can be refrigerated in an airtight container for 3 days. Reheat in the microwave on 50 percent power, stirring every 10 seconds, until heated through, about 1 minute. You will need an instant-read thermometer to make this recipe.
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 6 large egg yolks
- 1/2 cup boiling water
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne pepper
Whisk butter and egg yolks in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don’t let bowl touch water). Slowly add boiling water and cook, whisking constantly, until thickened and sauce registers 160 degrees, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt. Serve.