Hollandaise Sauce

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Step 1

On back burner of stove, melt butter and keep warm. Place a small pot of barely simmering water on stove for a double boiler. In heat proof bowl whisk 4 egg yolks vigorously along with squeeze of lemon juice and baby glug of white wine until it increases in volume and looks bubbly and foamy.

Step 2

Put yolk mixture on top of pan with simmering water and whisk continuously and vigorously until mixture doubles in volume and the yolks thicken. Take mixture off heat if they start to scramble.

Step 3

Ladle melted butter in slowly while continuing to whisk. Let it continue to cook until it reaches the right consistency. Remove from heat and season with salt, pepper, cayenne and more lemon juice or wine if it needs it.