Egg yolks whisk with lemon juice over a gentle bain marie until thick enough to hold tracks, then warm clarified butter goes in drop by drop, building a classic hollandaise finished with salt and a whisper of cayenne.
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Using round-bottomed, straight-sided bowl over bain marie (double boiler), whisk yolks with lemon juice, salt and pepper until thick and creamy – until whisk leaves tracks in yolks.
Have butter warm but not hot. Add butter slowly, drop by drop first, whisking continuously.
Do not add more than egg yolks can hold. Add lemon juice, salt, and pepper to taste.
If sauce breaks, rescue by adding 1 teaspoon of cold water and beating vigorously. If this does not work, whisk 2 egg yolks into broken sauce as you would butter.
If necessary, thin with few drops of warm water.
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