Hollandaise Sauce

Ingredients

• 1 lb butter
• 4 egg yolks
• 1½ tsp red wine vinegar
• pinch of cayenne pepper
• 1 tsp salt
• 1½ tsp water

Directions

1. Clarify Butter: Melt butter in a saucepan; skim and discard milk solids. Keep clarified butter warm over very low heat.
2. Prep Yolks: Whisk egg yolks with vinegar, cayenne, and salt in a stainless-steel bowl.
3. Double Boiler: Set the bowl over a pan of gently heated water (water should not touch the bowl).
4. Emulsify: Whisk yolks until slightly thickened, then slowly drizzle in the warm clarified butter, whisking constantly. If the bowl gets too hot, remove briefly to cool.
5. Finish: When thick and smooth, whisk in the water.
6. Serve: Use immediately or hold warm at room temperature.