In a stainless-steel bowl, combine the egg yolks, lemon juice, vinegar and salt. Place over (not touching) barely simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes. Remove from the heat and whisk in the water and cayenne. While whisking continuously, very slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed. Cover and keep warm.
Instructions
In a stainless-steel bowl, combine the egg yolks, lemon juice, vinegar and salt. Place over (not touching) barely simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes. Remove from the heat and whisk in the water and cayenne. While whisking continuously, very slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed. Cover and keep warm.
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