Inspired by Julia Child’s version of Hollandaise Sauce.
- 4 egg yolks (the better the egg, the darker the yolk, the more beautiful the sauce)
- 1 1/2 sticks of butter (I used sweet cream, salted butter)
- 1 Tablespoon fresh lemon juice (just a little less than a Tablespoon actually)
- pinch of kosher salt
- about 1/8 Teaspoon ground cayenne pepper
- pinch of ground black pepper
- Whisk together egg yolks and lemon juice until double/triple in volume.
- Melt butter in small saucepan; let simmer or “cook” for 5 or more minutes or until it gives off a strong, nutty aroma.
- Place yolk mixture in metal mixing bowl over another larger saucepan with water at the bottom and place over medium heat; ensure bottom of mixing bowl isn’t touching the water.
- Very slowly, add butter to yolk mixture, continually whisking.
- Continue until all of the butter is added (this will take several minutes).
- Add salt, cayenne pepper and black pepper and whisk again.
- Serve immediately or leave in “warming bowl” for an hour or so.
- Add Tablespoon of warm water to sauce that has been sitting and whisk to revive.