Hollandaise Sauce

Hollandaise Sauce
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3 egg yolks
1/2 cup melted butter
2 tablespoons boiling water
1 1/2 tablespoons tarragon vinegar
Dash of salt
Pinch of cayenne pepper

Make sure to use a double boiler; don't make sauce directly over boiling water.

Add 3 egg yolks - stir until mixture begins to thicken.

Add boiling water - continue stirring 1 or 2 minutes.

Add tarragon vinegar and melted butter - continue stirring over heat.

Add the salt and cayenne pepper.

Cook 1 or 2 more minutes until thick.

Serving suggestion: Pour over precooked asparagus.