Hollandaise Sauce

Regardless of its reputation, there is simply no need for Hollandaise to be intimidating. This recipe requires just a bit of time and attention, but it comes together easily, and the rich flavor and velvety texture are well worth the effort every time.

4  large egg yolks
 juice of large lemon (about 3 tablespoons)
1 tablespoon dry white wine, such as Sauvignon Blanc
1/8 teaspoon cayenne pepper
1 cup clarified butter
 freshly ground {white pepper}
Prepare a double boiler and maintain at a simmer over low heat. Whisk together the egg yolks, lemon juice, and wine in the top portion until light yellow and thick, removing the pan occasionally to prevent overheating and scrambling the eggs.

Add the cayenne pepper and, in a slow, steady stream, add the clarified butter, whisking until the sauce is emulsified. (Add a few drops of wine if the sauce is too thick.)

Season with salt and white pepper and set aside to keep warm or serve immediately.

Ease of Preparation: Moderate

Preparation Time: 5 min

Cook Time: 10-15 min

Servings: makes 1 1/2 cups

Recipe By: Walter Staib

From:  Black Forest Cuisine
Used with permission of Running Press