Serves: 6 to 8

4 egg yolks
1 1/2 tablespoons cold water
pinch cayenne pepper
to taste salt
10 ounces butter
1 tablespoon lemon juice

Clarify the butter to measure 10 ounces. Whip 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 hollandise sauce. Whip the yolks until they reach a creamy consistency. Add the seasonings. Remove from heat. Slowly pour warm butter into yolks, whipping continuously to blend.

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