Hollandaise Sauce

• 6 oz. butter, melted

• 2 egg yolks

• 2 Tablespoons water

• 1 teaspoon lemon juice

• Salt, to taste

• 1 pinch cayenne pepper

1. Whisk the egg yolks and water in a bowl. 

2. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the top of the water--double boiler.

3. Whisk the egg yolks and water mixture rapidly until sauce is thickened and doubled in volume.

4. Remove the mixture from heat and slowly stream in melted butter, whisking constantly. The sauce may break if butter is added too quickly. 

5. Once the sauce is emulsified season with lemon juice, salt, and cayenne pepper

***DERIVATIVE: Sauce Bearnaise

In place of lemon juice:

• 2 oz. white wine vinegar

• ½ shallot, fine diced

• 1 teaspoon crushed peppercorns

• 1 teaspoon dried tarragon

• ¼ cup water

• 1 teaspoon chopped tarragon

• 1 teaspoon chopped chervil or parsley

1. Combine all vinegar, shallot, peppercorn, dried tarragon, and water in a small saucepot.

2. Place over medium heat and bring to a simmer.  Let cook 5-7 minutes and strain.  

3. Once vinegar mixture is added to hollandaise, mix in remaining chopped herbs.