Hollandaise Sauce

1. 1

   Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam.

2. 2

   Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded.

3. 3

   Let the butter cool until it is lukewarm.

4. 4

   Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water.

5. 5

   Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.

6. 6

   Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.

7. 7

   Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream.

8. 8

   When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired.

9. 9

   Serve immediately, or keep warm over a pan of simmering water removed from heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.