Categories: Dressings/Sauce
Ingredients
- 3/4 cup unsalted butter
- 2 large egg yolks
- 2 tbsp. plus 2 tsp water
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- Pinch of cayenne pepper
Directions
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Clarify the butter. Melt it in a small saucepan over medium-low heat. Skim away the foam as it forms on the surface of the melted butter. When the heavier milk solids sink to the bottom of the pan, remove the pan from the heat. Using a small ladle, carefully transfer the clear clarified butter to a small heatproof container such as a liquid measuring cup, leaving the milk solids behind. Keep the clarified butter warm until ready to use. When making hollandaise, you must use the clarified butter while it is a liquid.
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In a small heatproof bowl, combine the egg yolks and 2 tbsp. of the water. Set the bowl over simmering water and whisk constantly until the yolks has thickened and, when you pull the whisk out of the bowl, fall back on themselves in ribbons, about 3 minutes, but be careful not to overcook the yolks.
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Remove the bowl from the heat and whisk in the lemon juice and salt.
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Dampen a kitchen towel and arrange in a small ring on the counter. Set the bowl of yolks on top of the towel to steady it. With a whisk in one hand and a small ladle in the other, begin to drizzle in the clarified butter drop by drop while whisking vigorously. Repeat this several times. When you see the sauce noticeably thicken, you can then begin to drizzle in the remaining butter in a slow, steady steam while continuing to whisk all the while. When half the butter has been incorporated, whisk in the remaining 2 tsp water, then whisk in the remaining clarified butter and the cayenne. Serve immediately .