Hollandaise

1. Set Up Double Boiler

Begin by setting up a double boiler. Place a large heatproof bowl over a medium saucepan filled with about ½ inch of barely simmering water. Make sure the bottom of the bowl does not touch the water. This gentle heat is crucial to prevent the eggs from curdling.

2. Whisk Butter and Egg Yolks

In the heatproof bowl, whisk together the softened butter and egg yolks until the mixture is smooth and well combined. This emulsification is key to a velvety sauce.

3. Add Boiling Water

Next, slowly add the boiling water to the butter and egg yolk mixture, whisking constantly. This gradual addition, combined with constant whisking, helps prevent the mixture from curdling. Continue to cook and whisk for about 7 to 10 minutes, or until the sauce thickens and reaches a temperature of 160°F. The sauce should be thick enough to coat the back of a spoon.

4. Add Lemon Juice and Cayenne Pepper

Once the sauce has thickened, remove the bowl from the heat and immediately stir in the lemon juice and cayenne pepper. Adding these seasonings off the heat helps preserve their bright flavors. Taste and season with salt as needed.

5. Store Sauce

If you're not serving the sauce immediately, you can store it in an airtight container. It will keep at room temperature for up to 1 hour or refrigerated for up to 3 days. When you're ready to use it, reheat the sauce gently in the microwave at 50 percent power, stirring every 10 seconds until warmed through.