Hollandaise Sauce

Ingredients

• 3 large egg yolks, room temperature
• 15 ml fresh lemon juice
• 200 g unsalted butter, clarified, warmed to 50°C
• 2 g fine sea salt
• 1 pinch white pepper
• 1 pinch cayenne pepper

Method

1. 1
   Whisk egg yolks with lemon juice in heatproof bowl set over simmering water (bowl must not touch water); whisk constantly 3 minutes until pale and ribbon-like.
2. 2
   Remove bowl from heat; whisk continuously while slowly drizzling in warm clarified butter in thin stream, allowing emulsion to form.
3. 3
   Continue whisking and adding butter until sauce is thick, glossy, and pale yellow.
4. 4
   Taste and season with salt, white pepper, and cayenne; add pinch more lemon juice if needed.
5. 5
   Pass through fine-mesh chinois if lumpy; keep warm at 48–52°C in warm water bath.
6. 6
   If sauce breaks, whisk 5 ml cold water or cream in clean bowl and slowly whisk in broken sauce to re-emulsify.