Hollandaise Sauce




  • 1/2 lb plus 4 Tbsp unsalted butter, cut into 1/2-inch chips
  • 4 egg yolks
  • 1 Tbsp cold water
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • Pinch of Cajun Chef Cayenne Pepper 


In a small heavy skillet, melt the butter over medium heat, stirring so that it melts completely without browning. Remove the skillet from the heat and cover tightly to keep the butter warm. Combine the egg yolks and water in an enameled or stainless steel saucepan and beat vigorously with a wire whisk until foamy. Place the pan over low heat and continue whisking until the mixture thickens and doubles in volume. Do not let the egg yolks come anywhere near a boil. If necessary, lift the pan off the heat from time to time to cool it. Still whisking constantly, pour in the warm butter very slowly and continue to whisk until the sauce thickens. Beat in the lemon juice, pepper, salt and cayenne. Serve at once, or keep warm in the pan set over a bowl of hot water.

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