Target: 6 × 4 inches · landscape

Hollandaise

15 min · 6 servings

Ingredients

□ 4 large pasteurized egg yolks, divided (3 for the sauce base; 1 for a rescue if needed)

□ 2 tbsp water, divided (1 tbsp cold for the sabayon; reserve 1 tbsp for adjustments)

□ 1 tbsp fresh lemon juice

□ 3/4 cup unsalted butter, melted and warm or clarified

□ 1/4 tsp fine salt

□ 1 pinch cayenne pepper (optional)

1. Warm butter gently. Whisk 3 yolks with 1 tbsp cold water and lemon juice, then set over barely simmering water.

2. Whisk until pale, airy sabayon falls in ribbons. Off heat, whisk in warm butter drop by drop until glossy.

3. Stream in remaining butter while whisking; pause if oily. Season with 1/4 tsp salt and optional cayenne.

4. Thin with warm water by teaspoonfuls, or re-emulsify a split sauce with the reserved yolk. Serve warm.

Cook’s note: Keep the heat gentle; lift the bowl off the pan if the sabayon or sauce feels hot.