Hollandaise Sauce

The kids over this on Eggs Benedict and Asparagus

Ingredients

• 4 egg yolks
• 2 Tbs. fresh lemon and lime juice
• 1 Tbs. water
• 1/8 tsp. salt
• Pinch of cayenne pepper
• 2 pinches of freshly ground white pepper
• 16 Tbs. (2 sticks) unsalted butter, melted

Step-by-step

In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.

Makes 2 cups.