Eggs Neptune Hollandaise Sauce

Filed under: Breakfast, Breakfast - Egg Dishes, Sauces & Gravies.

Hollandaise Sauce made with egg yolks, butter, lemon juice and a dash of cayenne pepper

3 egg yolks, room temperature
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon red cayenne pepper
2/3 cup unsalted, butter, melted.

Place bottom of double-boiler containing water over medium-low heat. Bring water to a simmer. Reduce heat to low. Water should be hot while cooking, never simmering. Add all ingredients except the butter to top of double boiler.
Whisk rapidly. Continue whisking as egg mixture should be light lemon-yellow. Drizzle butter into egg mixture, one drop at a time, whisking rapidly. Continue adding butter in a slow, steady stream, whisking constantly. Remove from heat and keep warm until served. Can be made night before and refrigerated. Heat in double boiler when ready to serve.

Recipe Summary:
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 10 minutes

Other recipes by River Lodge B&B:
Eggs Neptune

Recipe Provided By:
River Lodge B&B
Cullowhee, NC

Cullowhee Bed and Breakfast Inns