Hollandaise Sauce

Technical stages for Hollandaise Sauce :

• Clarify the butter in a small bowl. Let it melt slowly.
• Decant the butter when clarified. Keep warm.
• Put the egg yolks in a skillet, with 1 tablespoon water for each. Whisk energetically, forming eights in the pot, over a slow and increasing heat. Cooking must be done around 65°C or 149°F. Take away from heat when creamy (each turn of the whisk must let you see the bottom of the pot).
• If the yolks become too thick while cooking, add a bit of water. Away from the heat, slowly combine the clarified butter with the egg yolks, using a small whisk. Add the lemon juice at last.
• Season with salt and a dash of Cayenne pepper.
• Kep warm but not in a Bain-Marie.