Heat water in a pot and set a heatproof bowl over it so the water doesn't touch it.
StovePotBowl
3
In the bowl, whisk the yolks with the lemon juice and vinegar over low heat 3–4 minutes, until thick.
Whisk
💡The water bath gives gentle heat: over direct heat the yolks set into scrambled eggs. If the sauce starts to curdle, take it off the heat and add a tablespoon of cold water.
4
Add the melted butter one tablespoon at a time, waiting for each to be absorbed before adding the next, while whisking constantly, until a smooth, thick sauce.
⚙ Fat in a Thin StreamWhisk
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5
Add the white pepper and cayenne.
6
Season with salt and serve immediately.
266calories
2 gprotein
1 gcarbs
29 gfat
● protein 3%● carbs 1%● fat 96%
Per serving (50 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
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