Hollandaise Sauce
1 pound butter
4 egg yolks
1 1/2 teaspoons red wine vinegar
pinch of cayenne pepper
1 teaspoon salt
1 1/2 teaspoons water
Melt the butter in a medium saucepan; skim and discard the milk
solids from the top of the butter. Hold the clarified butter over very low heat while preparing the egg yolks.
Place the egg yolks, vinegar, cayenne, and salt in a large stainless
steel bowl and whisk briefly. Fill a saucepan or Dutch oven large
enough to accommodate the bowl with about 1 inch of water. Heat the
water to just below the boiling point. Set the bowl in the pan over
the water; do not let the water touch the bottom of the bowl. Whisk
the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly. If the bottom
of the bowl becomes hotter than warm to the touch, remove the bowl from the pan for a few seconds to cool. When all of the butter is
incorporated and the sauce is thick, beat in the water.
Serve immediately or keep in a warm place at room temperature until
use. Yields 2 cups.
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