Culinary Insitute of New Orleans

Lemon Caper Hollandaise
Yields 1 Quart

2-1/2 lbs. Clarified Butter
12 Egg Yolks
2 oz. Cold Water
3 oz. Lemon Juice
Salt to taste
pinch Cayenne
1 cup Strained Capers

Place the yolks and cold water in a mixing bowl and beat well. Beat in a few drops of lemon juice. Hold bowl over a pan of boiling water and continue to beat until egg is thick and creamy. Remove the bowl from the heat. Using a laddle slowly beat in the warm butter. Add butter drop by drop at first. If the sauce becomes to thick to beat before all of the butter is added then beat in a little lemon juice. When all of the butter is added, beat in the rest of the lemon juice and adjust seasonings with salt and cayenne. Fold in the capers and hold.