Lemon Hollandaise Whisked over a Water Bath

What you need

• 125 g (1 stick plus 1 tbsp) unsalted butter
• 3 large egg yolks
• 1 tbsp lemon juice, freshly squeezed, plus extra to taste
• 1 tbsp warm water
• 1/4 tsp fine salt, plus extra to taste
• 1 pinch cayenne pepper

Method

Restated from the original video

1. 1

   Melt the butter in a small pan over low heat and keep it warm but not bubbling.

2. 2

   Pour about 3 cm (1 in) of water into a saucepan and bring it to a bare simmer.

3. 3

   Put the yolks, lemon juice, warm water and salt in a heatproof bowl that sits over the saucepan without touching the water.

4. 4

   Whisk without stopping while the bowl sits on the pan. The yolks turn pale, foamy and then thick enough to leave a trail, 2-3 min.

5. 5

   If the bowl gets too hot to touch on the sides, lift it off for a few seconds while still whisking so the yolks do not scramble.

6. 6

   Take the bowl off the heat and stand it on a folded damp towel so it stays put.

7. 7

   Whisk in the warm butter a few drops at a time at first, then in a thin, steady stream once the sauce starts to thicken.

8. 8

   Leave the milky solids at the bottom of the butter pan behind.

9. 9

   Season with the cayenne, then taste and add more salt or lemon juice if needed.

10. 10

    If the sauce gets too thick to pour, loosen it with a few drops of warm water.

11. 11

    The yolks are only lightly cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

12. 12

    Serve right away, or hold the bowl over warm, not simmering, water for a short while, whisking now and then.

Imported from butter-n-thyme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.