Classic Hollandaise Sauce

• 3 large egg yolks
• 250g unsalted butter, clarified
• 2 tbsp white wine vinegar
• 1 tbsp cold water
• Juice of 1/2 lemon
• Salt and white pepper
• Pinch of cayenne

Instructions

1. 1

   Clarify butter: melt butter slowly, skim foam, pour off clear butter leaving milky solids behind.

2. 2

   Reduce white wine vinegar with 1 tbsp water to 1 tbsp. Cool slightly.

3. 3

   Whisk egg yolks with the reduction in a heatproof bowl over barely simmering water.

4. 4

   Whisk constantly until thick and pale, about 5 minutes.

5. 5

   Remove from heat. Slowly drizzle in warm clarified butter, whisking constantly.

6. 6

   Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.

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