Hollandaise Sauce

1. 1

   Step 1

   • a.Set up the double boiler: Fill a small saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Find a heatproof bowl (preferably stainless steel) that fits snugly over the saucepan without touching the water. Melt the butter in a separate small pan or the microwave and keep it warm.
2. 2

   Step 2

   • a.Whisk the egg yolks and lemon juice: In the heatproof bowl (off the heat), add the egg yolks, lemon juice, and 1 tablespoon of water. Whisk vigorously for about 30 seconds until the mixture is frothy and slightly pale.
3. 3

   Cook the yolk mixture: Place the bowl over the simmering water

   • a.Whisk constantly and vigorously, making sure to scrape the sides and bottom of the bowl. Continue whisking for 3-5 minutes, until the mixture has doubled in volume, thickened, and forms ribbons when the whisk is lifted.
4. 4

   Step 4

   • a.Emulsify with butter: Remove the bowl from the heat immediately to prevent the eggs from scrambling. Begin adding the warm melted butter very slowly, starting with just a few drops at a time, while whisking constantly. Once the sauce starts to thicken and emulsify, you can pour the rest of the butter in a slow, steady stream while continuing to whisk. Discard the milky solids at the bottom of the butter pan.
5. 5

   Step 5

   • a.Season and serve: Once all the butter is incorporated, whisk in the salt and cayenne pepper. Taste and adjust seasoning if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Serve immediately for the best texture and flavor.

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