Hollandaise Sauce

1.Clarify the Butter: Gently melt the unsalted butter in a small saucepan over low heat. Skim off any white foam that rises to the surface. Carefully pour the clear, liquid yellow fat (clarified butter) into a separate container, leaving the milky white solids at the bottom of the pan. Keep the clarified butter warm.

2.Prepare the Double Boiler (Bain-Marie): Fill a medium saucepan with about 2-3 cm of water and bring it to a gentle simmer. The water should not touch the bottom of the bowl you will use for the yolks.

3.Temper the Yolks: In a heatproof bowl (preferably stainless steel), combine the egg yolks, lemon juice, cold water, salt, and cayenne pepper. Place the bowl over the simmering water.

4.Whisk the Sabayon: Whisk the yolk mixture vigorously and continuously. Do not stop whisking. The mixture will gradually thicken, lighten in color, and increase in volume (this is called the sabayon stage). This process takes about 3 to 5 minutes. The temperature should reach about 65 C; the mixture should coat the back of a spoon.

5.Emulsify the Sauce: Remove the bowl from the heat and place it on a damp towel to stabilize it. While whisking constantly and rapidly, slowly drizzle the warm clarified butter into the yolk mixture, starting with just a few drops at a time. Once the emulsion starts to form (the sauce thickens noticeably), you can pour the butter in a thin, steady stream.

6.Adjust Consistency and Seasoning: If the sauce becomes too thick, whisk in a teaspoon of warm water or a little extra lemon juice until the desired consistency is reached. Taste and adjust the seasoning with more salt or cayenne pepper if necessary.

7.Serve Immediately: Hollandaise is best served immediately. If holding, keep it in a warm (not hot) spot, such as the back of a stove or in a thermos, for no more than 30 minutes.