This is a clbuttic herbed Hollandaise that I like. You'll find a tons of slight variations on this recipe all over the web, and they are all good as long as you follow the basic procedure of using a double boiler, and letting each addition to incorporate fully.
I N G R E D I E N T S 2 tablespoons fresh lemon juice Yolks from 3 large or extra large eggs 1/2 cup unsalted firm butter 1/4 teaspoon cayenne or fine white pepper 1/2 teaspoon salt 1 to 1 1/2 tablespoon finely chopped fresh herb of choice (basil, chives, tarragon, or other)
I N S T R U C T I O N S
Heat the vinegar or lemon juice until just warm and set aside.
Place the egg yolks in the top of the double boiler while it is still cool. Place the top of a double boiler over hot water. (The top half of double boiler should not make contact with the water heating in the bottom half of the double boiler.)
Whisk the eggs until they just begin to thicken.
Add the lemon juice and incorporate by whisking.
Add the herbs and incorporate by whisking.
Whisk the sauce briskly as you slowly add a few chunks of butter at a time, allowing the chunks to incorporate before adding more. When all butter is incorporated, add the salt and cayenne or white pepper and whisk the sauce until thick about 3/4 as thick as you like it. Take off heat immediately and place in a room temp narrow vessel (reduces skin formation). Sauce will continue to thicken slightly on its own.
