Makes 1 1/2
5 egg yolks
1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne
Clarify butter over medium heat.
Whisk egg yolks, lemon
juice and water together in a stainless steel bowl. Place the bowl over boiling
water. Do not allow the bowl to touch the water as it will overcook the egg
Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency.
Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend.
seasonings. Serve sauce as soon as it is made.