Hollandaise Sauce

  • 1/2 lb Butter
  • 3 egg yolks
  • 1-2 tsp fresh Lemon juice
  • dash of cayenne pepper
  • Kosher salt

Cut butter into 1 Tbsp pieces. Whip egg yolks & 1 tsp of lemon juice until yolks turn pale & move onto bain marie. Beat over the heat until the egg yolks become “sabayon” (form ribbons).  Begin whipping pieces of butter into the yolks, starting with one piece, then two, then four, then eight, each time waiting for all of the butter to melt into the yolks. Be careful not to overcook the yolks & break the sauce. When all the butter is incorporated, season with salt, cayenne, and extra lemon juice if needed. Hold in a warm spot until ready to serve.