Hollandaise Sauce

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 2  cups  clarified butter
• 6  large  egg yolks
• 1⁄3 cup dry white wine
• 2  tablespoons water
• 2  teaspoons  freshly squeezed lemon juice
•  coarse salt
•  cayenne pepper

Directions

1. If clarifying your own butter, make sure it's cooled to lukewarm.
2. If using already clarified butter, warm it to liquefy.
3. Place egg yolks and wine in a double boiler (or in a heat-proof bowl set over a pan of simmering water).
4. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
5. Remove from heat; continue whisking until mixture is the same temperature as the butter, about 30 seconds.
6. Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream.
7. When fully incorporated, stir in the water and lemon juice, and season to taste with salt and cayenne pepper.
8. Serve immediately, or keep warm over a pan of simmering water removed from heat.