Hollandaise Sauce

Ingredients

• 200 g (7 oz) unsalted butter
• 3 egg yolks
• 15 ml (1 tbsp) water
• 15 ml (1 tbsp) fresh lemon juice
• 1.25 ml (1/4 tsp) cayenne pepper
• Salt and white pepper, to taste

Instructions

1. 1

   Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm.

2. 2

   Put the egg yolks, lemon juice and water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

3. 3

   To moderate the heat, frequently move the pan off the hob for a few seconds, and then back on.

4. 4

   As they cook, the eggs will become frothy and increase in volume, and then thicken.

5. 5

   Slowly whisk in the melted butter until it’s all incorporated and you have a creamy hollandaise sauce.

6. 6

   Season with cayenne pepper and salt and serve immediately.