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Ingredients

  • 12 T. Unsalted butter, softened
  • 6 large egg yolks
  • 1/2 C. Boiling water
  • 2 t. lemon juice
  • 1/8 t. Cayenne pepper
  • Eggs for poaching
  • English muffins

Directions

    Hollandaise

  1. 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.
  2. 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.
  3. Bring 6 cups of water to a boil in a large pot.
  4. Add a tablespoon of vinegar and turn off the heat.

    5. Poached Eggs

  5. Add eggs and cook for 3 minutes. Transfer to another pot with water at 150 degrees to hold.