Hollandaise Sauce

1. 1

   In a stainless-steel bowl, combine the egg yolks, lemon juice, vinegar and salt.

2. 2

   Place over (not touching) barely simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes.

3. 3

   Remove from the heat and whisk in the water and cayenne.

4. 4

   While whisking continuously, very slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed.

5. 5

   Cover and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.