Hollandaise Sauce

Method

1. Combine egg yolks and water in a heatproof bowl.
2. Place the bowl over a pot of simmering water (bain-marie) over low heat, making sure the water does not touch the bowl or boil.
3. Whisk constantly until the yolks begin to thicken and become frothy.
4. Add the clarified butter (kept at 40-42°C) drop by drop at first, then in a thin stream while whisking continuously.
5. If the sauce becomes too thick or separates, add a few drops of water and whisk to bring it back together.
6. Season with a mixture of salt, freshly ground white pepper, and cayenne pepper.
7. Add a squeeze of lemon juice (about 1/4 lemon).
8. The sauce is ready when a spoon dipped into it comes out completely coated.