Hollandaise Sauce

The emulsified butter-and-egg-yolk mother sauce, lemony and warm, made by hand over gentle heat.

Ingredients

• 3 large egg yolks
• 1 tablespoon cold water
• 1 tablespoon fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 1/4 teaspoon salt
• Pinch of cayenne

Directions

1. In a heavy saucepan or bowl set over barely simmering water, whisk the egg yolks with the cold water until thickened and pale.
2. Whisk in the lemon juice, keeping the heat very gentle so the yolks never scramble.
3. Begin adding the warm melted butter a few drops at a time, whisking constantly, then in a thin steady stream as the sauce emulsifies and thickens.
4. Season with salt and cayenne; if the sauce becomes too thick, whisk in a teaspoon of warm water.
5. Serve immediately, or hold briefly over warm (not hot) water.

Notes

Reconstructed in our own words from the classic hand-made hollandaise Dione Lucas taught as a foundation sauce.