Hollandaise Sauce

Ingredients

• 3 pieces egg yolks
• 200 g unsalted butter
• 1 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp cold water
• 0.5 tsp salt
• 1 pinch white pepper
• 1 pinch cayenne pepper

Steps

1. 1Clarify the butter by melting it gently and skimming off the foam. Keep warm.
2. 2Place egg yolks, vinegar, and cold water in a heatproof bowl over a pot of barely simmering water (double boiler). Whisk until the mixture doubles in volume and leaves a ribbon trail.
3. 3Remove from heat. Very slowly drizzle in the clarified butter, whisking constantly to form the emulsion.
4. 4Season with lemon juice, salt, white pepper, and a pinch of cayenne.
5. 5Serve immediately. If the sauce splits, whisk a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce.