Classic Hollandaise Sauce

Sauce Fanatic

4 egg yolks 1 tablespoon lemon juice ¼ teaspoon salt Pinch cayenne ½ cup unsalted butter, cut into thirds, softened to room temperature

Place egg yolks, lemon juice, salt, and cayenne in a medium-sized heatproof bowl. Whisk until well combined.

Add one piece of the butter and place the bowl over a pot of barely simmering water. The water should not touch the bottom of the bowl. Cook, stirring rapidly with a whisk until the butter melts and the sauce begins to thicken.

Add the remaining butter, one piece at a time, stirring constantly until melted. Continue to cook for 2 minutes until the sauce is thick and the temperature reaches 160°F.