Perkins Hollandaise Sauce Recipe
This Perkins Hollandaise Sauce Recipe is creamy, buttery, and full of flavor. It’s great on eggs, vegetables, or fish. You don’t need to be a chef to make it.
Equipment
- Medium pot
- Heatproof mixing bowl
- Whisk
- Measuring cups and spoons
- Spoon or small ladle
- Double boiler or heat-safe bowl
- Rubber spatula
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup melted butter unsalted
- 1 tablespoon warm water
- A small pinch of cayenne pepper optional
- Salt to taste
Instructions
- Put water in a pot. Let it simmer.
- Put egg yolks in a heatproof bowl.
- Add lemon juice and water. Whisk well.
- Place the bowl over the hot pot.
- Keep whisking so eggs don’t cook.
- Slowly add melted butter while whisking.
- Whisk until the sauce gets thick.
- Take off heat. Add salt and cayenne.
- Serve right away or keep warm for a bit.
Notes
- Use eggs at room temperature.
- Don’t stop whisking while cooking.
- Add butter slowly, a little at a time.
- If it’s too thick, add warm water.
- Use low heat so the eggs don’t scramble.