Ingredients

• ●2 large egg yolks
• ●1 tablespoon lemon juice
• ●1/4 teaspoon salt
• ●Pinch cayenne pepper
• ●1/4 cup unsalted butter, melted and hot

Instructions

1. 1In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper (if using).
2. 2Fill a small saucepan with about an inch or two of water and bring it to a simmer over medium heat. Reduce the heat to low so it produces a gentle steam.
3. 3Place the heatproof bowl over the simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk the egg yolk mixture constantly and vigorously. The mixture will start to thicken and lighten in color. This will take about 3-5 minutes.
4. 4Remove the bowl from the heat. Very slowly drizzle in the melted butter, whisking constantly and rapidly as you do so. This is crucial! You want to emulsify the butter into the egg yolks, creating a smooth, creamy sauce. If you add the butter too quickly, the sauce may break (separate).
5. 5Once all the butter is incorporated, taste the hollandaise and adjust the seasoning with more salt or lemon juice as needed. If the sauce is too thick, whisk in a teaspoon of warm water to thin it out. Serve immediately.