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Recipe Tags: 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Sauces Condiments Etc Eggs Dairy Fruit French Easy European Dinner Party Kosher Eggs Dietary Low Sodium Low Carb Savory Sauces Low In Something Citrus Lemon Brunch Technique

Julia Child's Hollandaise Sauce

This classic recipe comes from julia and jacques cooking at home" that was published in 1999."

Steps

Whisk the yolks , water , and lemon juice in the saucepan for a few moments , until thick and pale.
Set the pan over moderately low heat and continue to whisk at reasonable speed , reaching all over the bottom and insides of the pan , where the eggs tend to overcook.
To moderate the heat , frequently move the pan off the burner for a few seconds , and then back on.
As they cook , the eggs will become frothy and increase in volume , and then thicken.
When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth , remove from the heat.
By spoonfuls , add the soft butter , whisking constantly to incorporate each addition.
As the emulsion forms , you may add the butter in slightly larger amounts , always whisking until fully absorbed.
Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt , pepper , and a dash of cayenne pepper , whisking in well.
Taste and adjust the seasoning , addi.

Ingredients

egg yolks, water, fresh lemon juice, unsalted butter, cayenne pepper, salt, fresh ground white pepper