Name: Foolproof Hollandaise Sauce
Total time: 35 min
Yield: Serves 16 (Makes about 2 cups)
Ingredients: 12 tablespoons unsalted butter, softened; 6 large egg yolks; 1/2 cup boiling water; 2 teaspoons lemon juice; 1/8 teaspoon cayenne pepper

Before You Begin

Serve this sauce immediately over prepared asparagus or eggs Benedict.

Instructions

Whisk butter and egg yolks together in large heat-resistant bowl set over medium saucepan with 1/2 inch of barely simmering water (don't let bowl touch water) until mixture is smooth and homogeneous.

Slowly add 1/2 cup boiling water and cook, whisking constantly, until thickened and sauce registers 160 to 165 degrees on instant-read thermometer, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt to taste.