Quick Notes: Please excuse my runaway yolk. It’s looking for it’s best life. This is just a classic Hollandaise. Best of the mother sauces.

Ingredients

• 4 egg yolks (yolks only, please separate).
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• pinch of cayenne
• salt and pepper to taste

Directions

1. Boil water in a medium sauce pan on the oven. Not a rolling boil, but more than a simmer.
2. In a small metal bowl, whisk the yolks and lemon juice together aggressively. You wanna see the volume increase.
3. Place your bowl over the boiling water. You can rest it on the pan, but it SHOULD NOT touch the water or you’ll get scrambled eggs.
4. Continue aggressively whisking while adding your melted butter at a snail’s pace. Whisk until the volume has increased and sauce is thick.
5. Remove from heat and add seasoning.