Hollandaise Sauce

Ingredients

  • Egg yolks — 2

  • Water — 1 Tbsp

  • Clarified butter — 6–8 oz (warm, about 110°F / 43°C)

  • Salt and white pepper — to taste

  • Lemon juice — to taste

  • Cayenne pepper — to taste

Method

  1. Prepare the yolks

    Separate the egg yolks from the whites. Place the yolks into a stainless-steel bowl.

  2. Add water

    Add 1 tablespoon of water to the yolks.

  3. Heat over a bain-marie

    Hold the bowl over a pot of simmering (not boiling) water.

    Whisk continuously until the mixture thickens and becomes slightly pale.

  4. Remove from heat

    Once thickened, take the bowl off the heat.

  5. Emulsify with butter

    Slowly—extremely slowly—drizzle in the warm clarified butter while whisking constantly.

    Keep whisking until the sauce becomes smooth, creamy, and fully emulsified.

  6. Season

    Add salt, white pepper, lemon juice, and a pinch of cayenne to taste.

  7. Hold and serve

    Serve warm immediately, or hold in a warm place (not hot) for service.