Ingredients:

  • 3 Large Egg Yolks (room temperature)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Water (or White Wine)
  • Pinch of Cayenne Pepper
  • Fine Sea Salt, to taste
  • 113g (8 Tbsp) Unsalted Butter, cut into chunks

Instructions:

  1. Place the butter chunks in a small saucepan and melt gently over very low heat until fully liquid. Keep the melted butter warm, ensuring it does not brown or boil. Set aside.
  2. Set up a double boiler (bain-marie): Add about an inch of water to the saucepan and bring it to a gentle simmer. Place a heatproof bowl snugly on top, ensuring the bottom does not touch the water.
  3. Place the egg yolks, lemon juice, water/wine, salt, and cayenne pepper into the heatproof bowl.
  4. Whisk the mixture constantly and vigorously over the gentle simmering water until the yolks become pale, thick, and voluminous (reaching ribbon stage), which should take about 3–5 minutes.
  5. Remove the bowl from the heat. Continue whisking the thickened yolks constantly. Slowly, in a very thin, steady stream, begin drizzling in the warm melted butter, whisking continuously to incorporate the fat fully and create a stable emulsion.
  6. Once all the butter is incorporated and the sauce is thick and glossy, taste and adjust seasoning with more salt or lemon juice as needed.
  7. Serve the Hollandaise Sauce immediately, or keep it warm in a thermos or over a very low water bath (under 140°F / 60°C).