Nutty Lime-Infused Brown Butter Hollandaise

1. Brown the Butter

Begin by melting 3/4 cup (170 g) of unsalted butter over medium heat in a small, heavy saucepan or frying pan. Once the butter is fully melted, allow it to cook for an additional 4-5 minutes, stirring often with a heat-resistant rubber spatula or wooden spoon. You want the milk solids to turn a light golden brown, which will give the butter a rich, nutty flavor. As soon as you notice the toasty aroma and a golden hue, remove the pan from the heat and let the butter cool slightly.

2. Set Up Double Boiler

Next, set up a double boiler by filling a medium saucepan with water and bringing it to a gentle simmer over medium heat. Place a medium stainless-steel bowl on top, ensuring the bottom of the bowl does not touch the water.

3. Prepare Egg Yolk Mixture

While the water heats, whisk together 2 egg yolks, 2 tablespoons of fresh lime juice, and 1/4 teaspoon of kosher salt in the stainless-steel bowl. Whisk vigorously for 3-4 minutes, aiming for the yolks to become thick and frothy. This step is crucial because whisking the yolks energetically ensures they thicken without cooking too quickly.

4. Stabilize and Emulsify

Once the yolk mixture is ready, stabilize the sauce by continuing to whisk it over the simmering water for about 30 seconds. Then, begin to drizzle in the slightly cooled browned butter, including the milk solids, while constantly whisking. This gradual addition and continuous whisking emulsify the butter with the yolks, resulting in a creamy and smooth sauce. If at any point the sauce looks like it's breaking, pause, and whisk more vigorously to bring it back together.

5. Add Final Ingredients

After the butter is fully incorporated, whisk in 1/2 teaspoon of finely grated lime zest and a dash of hot-pepper sauce. Taste the sauce and adjust the seasoning with more salt, lime juice, or hot-pepper sauce as needed.