French Cuisine with Therese – Hollandaise sauce

serve for 4

 INGREDIENTS: ts = teaspoon tbsp = tablespoon 

3 egg yolks

 1 tbsp lemon juice

 ½ ts salt

 1/8 ts cayenne pepper

10 tbsp unsalted butter (if you use salted butter, skip the added salt)

paprika powder, hot sauce

PREPARATIONS:

• Gently place 3 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce.

• Set the food processor on medium-low speed and very slowly add the warmed clarified butter until it thickens. To thicken the sauce more, add an egg yolk and to thin it out add warm water