Béarnaise, Maltaise and mayonnaise all come from a simple egg yolk-butter emulsion. But none quite compare to the original, Hollandaise. Typically severed atop classic dishes like eggs Benedict, this creamy sauce can be served with white Burgundies.
- 3 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
- ½ cup (1 stick) unsalted butter, melted, at room temperature
- Pinch of salt and cayenne
Whisk yolks, water and juice together in stainless steel bowl until thick and pale, about 2 minutes. Place bowl over saucepan of simmering water, not letting bowl touch water. Whisk until mixture thickens slightly, leaving “tracks” in bowl. Slowly drizzle in melted butter. Whisk until sauce thickens and doubles in volume. Remove from heat. Whisk in salt and cayenne to taste. If not serving immediately and sauce becomes too thick, whisk in a few drops of very hot water.