Ingredients:

  • 3 large pasteurized egg yolks
  • 1 tbsp water
  • 1.5 tbsp freshly squeezed lemon juice
  • 0.25 tsp salt
  • 1 pinch cayenne pepper
  • 0.5 cup unsalted butter

Instructions:

  1. Fill a small saucepan with 5 cm of water and bring to a gentle simmer.
  2. In a heat-proof glass bowl, combine the pasteurized egg yolks, 1 tablespoon of water, and 1.5 tablespoons of lemon juice. Whisk vigorously until foamy.
  3. Place the bowl over the simmering water. Whisk until the mixture reaches 71°C on your digital thermometer.
  4. Maintain this temperature for 15 seconds to ensure a hollandaise sauce pregnancy safe result. Watch for the mixture to double in volume and lighten in color.
  5. While the eggs are heating, melt 0.5 cup unsalted butter. Ensure it is warm (about 50°C) but not bubbling hot.
  6. Remove the egg bowl from the heat. Add the melted butter drop-by-drop at first, whisking vigorously.
  7. Once the sauce thickens and looks glossy, you can pour the butter in a thin, steady stream. Stop if you see pools of oil forming on the surface.
  8. Stir in 0.25 tsp salt and a pinch of cayenne pepper.
  9. If the sauce is too thick, whisk in a teaspoon of warm water. It should drape over a spoon like heavy silk.
  10. Keep the bowl in a warm spot (or over the turned off pot of water) until ready to plate.