Hollandaise

Ingredients

• 3 egg yolks
• 10 tablespoons unsalted butter, cut into 1 tablespoon pieces
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon cayenne

Directions

1. Add 1-inch of water to a medium saucepan and bring it to a simmer over medium heat. Turn the heat down to low.
2. Put the egg yolks in a medium bowl and whisk them until the color becomes paler, about 1 minute.
3. Set the bowl of yolks over the saucepan of simmering water and keep whisking the whole time, until the mixture thickens and doubles in volume, about 3 to 5 minutes.
4. Lift the bowl off the saucepan with water, then whisk in the butter 1 tablespoon at a time. Whisk in the lemon juice, salt, and cayenne. Use the sauce right away, or hold it warm, covered, over a double broiler on very low heat for up to 30 minutes.