Hollandaise Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 cups clarified butter
• 6 large egg yolks
• 1/3 cup dry wine
• 2 tablespoons water
• 2 teaspoons freshly squeezed lemon juice
• coarse salt
• cayenne pepper

Recipe

• 1 if clarifying your own butter, make sure it's cooled to lukewarm.
• 2 if using already clarified butter, warm it to liquefy.
• 3 place egg yolks and wine in a double boiler (or in a heat-proof bowl set over a pan of simmering water).
• 4 whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
• 5 remove from heat; continue whisking until mixture is the same temperature as the butter, about 30 seconds.
• 6 whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream.
• 7 when fully incorporated, stir in the water and lemon juice, and season to taste with salt and cayenne pepper.
• 8 serve immediately, or keep warm over a pan of simmering water removed from heat.