Hollandaise Sauce

• 4 egg yolks
• 4 tbs. butter-melted
• 1 tsp cayenne pepper
• juice of half a lemon or about 1-2 Tbs. lemon juice.

Start by heating some water in a pot and putting the egg yolk and lemon juice in a bowl that won't melt. Metal bowls with a rounded bottom work best. Keep the water over medium heat (simmer not rolling boil) and put the bowl over the top. Keep whisking for 5-7 minutes. The eggs with slowly cook and start to thicken. Scrape the edges often.

 Next, add in the butter slowly. Keep whisking until the butter is fully incorporated into the sauce.

Finally add in the cayenne pepper and serve over things like poached eggs, asparagus, salmon or my favorites, Chicken Florentine (seen below) and Eggs Benedict (recipes coming soon). 

Tip 1: If your eggs start to scramble or your sauce gets a bit lumpy or grainy, adding in a fresh egg yolk can help smooth it out a little bit. Just make sure to cook it a bit longer. 

Tip 2: don't just throw away the egg white. They can be frozen or kept for other uses like meringue cookies or baked Alaska.