Hollandaise Sauce

Ingredients

• 2 tbs lemon juice or cider vinegar

• 1/4 tsp black pepper

• 4 tsp water

• 1/2 tsp salt

• 3 large egg yolks

• 2.5 sticks of butter — clarified and kept warm (you can buy ghee or clarified butter, or make your own)

• cayenne pepper to taste (optional, but it provides a nice little spiciness)

Directions

• combine lemon juice or vinegar and black pepper in a small saucepan and reduce by half

• strain into a medium-sized metal/stainless mixing bowl

• add water and salt, whisking to fully dissolve

• add egg yolks

• to build a double boiler, bring 1 cup water to boil in a medium saucepan

• place mixing bowl with egg yolks over the boiling water and begin whisking continuously

• yolks will come together, and when they have doubled in volume remove from heat; be careful not to scramble the eggs — it should remain smooth; you can pull the bowl away from the steam if it seems to getting too hot

• whisk in warm clarified butter by slowly drizzling in a bit at a time until fully incorporated

• serve warm