Hollandaise Sauce

By Fleur de lis

Ingredients

• 1 small sauce pot with simmering water
• 1/2 cup Clarified Butter (see recipe, Page 6E)
• 3 egg yolks
• 1 medium-size heatproof bowl
• 1 tbl. lemon juice
• 1 ⁄8 tsp. salt
• Pinch of cayenne pepper
• 1 to 2 tbls. warm water (as needed)
• 1 whisk

Preparation

Step 1

1. Fill a sauce pot halfway with water. Set the pot over medium-high heat and bring the water to a simmer.

2. While the water is heating, gently heat ½ cup of Clarified Butter.

3. Separate 3 large egg yolks and place them into a heatproof bowl. Add a tablespoon of lemon juice and place the bowl over the pot of simmering water.

4. Vigorously whisk the egg yolks until they become light in color and have become thicker. Continue whisking and slowly drizzle in the warm clarified butter until all is incorporated.

5. Carefully remove the bowl from the simmering pot and season with salt and cayenne pepper. Add a tablespoon or two of water if the sauce appears too thick.

6. To keep the sauce warm, remove the pot of simmering water from the stove and place the bowl of hollandaise over the warm water. Serve immediately.