Hollandaise
- 1/2 cup butter
- 1/2 Tbsp lemon juice, 1/2 Tbsp dry sherry, or 1/2 Tbsp tarragon vinegar
- 3 egg yolks
- 4 Tbsp boiling water
- 1/4 tsp salt
- pinch of cayenne
Start by setting up a double boiler. If you don't have one, just place a large steel bowl on a sauce pan with 1-2 inches of water in the bottom. Bring the water to a gentle boil beneath the bowl and add the three egg yolks. Whisk the egg yolks until they begin to thicken and add 1 Tbsp of boiling water from under the bowl. Keep the sauce moving at all times so it does not turn into scrambled eggs. Continue to add tablespoons of water until you have added all 4 Tbsp into the mixture. Mix in the lemon juice, sherry, or tarragon vinegar and remove from heat. Continue to beat while drizzling in the melted butter. Add salt and cayenne and serve immediately. This sauce is good for breakfast, or really anytime. Try on baked potatoes, vegetables, steak, fish, or just about anything.