Hollandaise Sauce
2 large egg yolks
2 teaspoons cold water
1 tablespoon freshly squeezed lemon juice, divided
ВЅ cup ghee, melted (but not hot)
Salt, to taste
Cayenne pepper, paprika or Tabasco sauce, to taste
- In a medium saucepan, heat about 2 inches of water to a gentle simmer.
- Meanwhile, in a heatproof glass or aluminum bowl, whisk together the egg yolks, the 2 teaspoons cold water and a few drops of lemon juice. Whisk until foamy and light.
- Making sure the bottom of the bowl does not come in contact with the water, place the bowl with the egg yolks over the simmering water (essentially creating a water bath) and continuously whisk the yolks until they have thickened, about 1 to 2 minutes.
- Remove the bowl from the heat and ever so slowly (we’re serious, super slowly) begin adding in drops of ghee, whisking the whole time. Continue adding the ghee (you can increase the speed at which you add the drops as the mixture starts to thicken) until all of it has been mixed in.
- Mix in the remaining lemon juice, salt, and cayenne pepper, paprika or Tabasco sauce, if desired.
VARIATION: You can convert your hollandaise into a “quick and easy” béarnaise sauce by adding roughly 1 tablespoon minced fresh tarragon and 1 tablespoon finely diced shallots. Note that true béarnaise sauce typically involves a slightly different process (simmering the shallots and tarragon in vinegar in place of the lemon juice in the hollandaise). You could go that route, too, but this way may be easier!
