Hollandaise

• egg yolks
• lemon juice
• melted butter
• cayenne

Whisk egg yolks and lemon juice in a double boiler until thickening. Gradually pour in melted butter, whisking constantly. Avoid breaking the sauce. Adjust consistency and taste with lemon juice, water, salt, and cayenne.

Notes:

• Traditionally done with clarified butter. Alternatively, stop pouring all of the butter when you reach the milk solids at the bottom of the measuring cup.
• The amount of butter called for in recipes varies wildly. I’ve seen anywhere from 2T to a whole stick per yolk. I think it depends on the desired consistency and how much butter you are willing to consume. I tend to use 4T per yolk.
• Does not store well in the slightest.