Herb Hollandaise Recipe
- 2 extra large egg yolks, at room temperature
- 1 tablespoon cold water
- Salt
- ¾ cup (1½ sticks) cold unsalted butter, cut into ½-inch cubes
- 1½ tablespoons fresh lemon juice
- Cayenne pepper
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh chervil or tarragon leaves
- Set a medium-size, heavy saucepan into a larger pan filled with 2 inches of simmering water. Put the egg yolks, water, and a pinch of salt in the saucepan and whisk until warm to the touch. Add a few cubes of butter and whisk until almost completely incorporated. Whisking constantly, add the remaining butter a few pieces at a time, being sure that they are fully incorporated before adding more. Whisk in the lemon juice and season with to taste with salt and cayenne. Stir in the herbs.
- Transfer the sauce to a warmed small pitcher. Use right away or keep warm by setting the pitcher directly into the pan of barely simmering water. Thin with a tablespoon of simmering water if the sauce gets too thick.
