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Food & Wine Recipe

Classic Hollandaise Sauce

Contributed by Shelley Lindgren

TOTAL TIME: 10 MIN
SERVINGS: makes about 1 cup

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2 large egg yolks
1 tablespoon cold water
Pinch of salt
1 stick unsalted butter, melted
1 tablespoon fresh lemon juice
Dash of hot sauce
Dash of Worcestershire sauce

In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated. Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice, hot sauce and Worcestershire and serve warm.

Make Ahead The sauce can be kept warm over the hot water bath off the heat for 30 minutes. Whisk occasionally and reheat over hot water. Serve With Bacon, Cheese and Scrambled Egg Sandwiches.

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