Quick and Easy: Hollandaise Sauce

In classical cuisine, there are 5 Mother Sauces. They are called the Mother Sauces because each one is the head (or Mother) of their own family of sauces. Hollandaise is one of the easiest to master, just takes a bit of preparation and attention. 

I realize that this particular sauce is intimidating for a lot of people, and let me tell you it SHOULDN'T be. This sauce is all about timing and technique! 

What you'll need: 

- 2 egg yolks

- 1/4 cup melted butter (let cool, at least partially) 

- 1 tbs lemon juice

- Salt and Pepper to taste

- Cayenne to taste 

What to do: 

- Melt your butter and let cool.

-  Stir the egg yolks and lemon together. Whisk until the mixture is doubled in volume

- Use a double boiler (or just place a bowl over a saucepan of simmering water) and continue whisking while slowly pouring in the butter.

- Do NOT add salt until the end, it can mess with the chemistry and texture of the sauce.  

- Continue whisking until thickened and watch the water, you do not want this mixture getting too hot, as your eggs will scramble. 

- Season to taste and serve over Eggs Benedict.