CLASSIC HOLLANDAISE SAUCE
Steps:
- Melt the butter and keep it warm. Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and measuring tablespoon ready. Place the top of a double boiler over hot water. Place the egg yolk in the top of a double boiler and whisk until they begin to thicken. Now add 1 tbl of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition. Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
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