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Makes: 1
cup
4 egg yolks
1 1/2 tablespoons cold water
pinch cayenne
pepper
salt to taste
1 cup clarified butter
1 tablespoon lemon
juice
Clarify the butter to measure 1 cup.
Whisk egg yolks and
water together in a stainless steel bowl over boiling water. Do not allow to
touch the water as it will overcook the egg yolks. Slow, progressive heating is
best when making hollandaise sauce. Whisk the yolks until they reach a creamy
consistency. Add the
seasonings. Remove from heat. Slowly pour warm butter
into yolks, whipping continuously to blend.
Serve within 30 minutes. Store
covered in a warm place.
