Hollandaise Sauce III

Recipe Ingredients

4 tablespoons	60ml	Egg yolks (large)
2 teaspoons	10ml	Lemon juice
1/8 teaspoon	0.6ml	Hot sauce
4 teaspoons	20ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Unsalted butter - (2 sticks) - melted

Recipe Instructions

In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

This recipe yields about 1 1/2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD - NETWORK

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