Hollandaise is glorious. The classic version's volume of fat and suggested holding temperature, however, make it questionable for our everyday eating. Here, we've rearranged proportions while maintaining the essence of the original: Eggy. Buttery. Slightly acidic. Slight tinge of heat. Perfect salt balance. And this version's way more stable than the original. It can be saved and reheated, too. Bonus.
3 tablespoons butter
3 large eggs
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
3/4 cup hot water
1/8 teaspoon ground red pepper
How to Make It
Melt the butter however you find most convenient. Hold it warm.
Fill a small saucepan 3/4 full with water. Bring to a steady simmer.
In a stainless steel bowl, whisk the eggs together with the lemon juice and salt.
Place the bowl over the simmering water (the bowl shouldn't touch the water) to make a double boiler, and whisk constantly, adding 3/4 cup of hot water a few tablespoons at a time, until the eggs have thickened into a ribbony, lemon-yellow, creamy, uniform mixture.
Turn off the heat and slowly whisk in the butter, adding it a tablespoonful at a time.
Add the red pepper.
Cooking Light Mad Delicious
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