Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

cooking.nytimes.com

For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan...

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Ingredients

  • 7 egg yolks, at room temperature
  • 1 cup unsalted butter
  • Pinch cayenne, or to taste
  • Lemon juice, to taste
  • Salt, to taste

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