Hollandaise Sauce

Ingredients:

• 2 egg yolks

• 2 T. white wine

• ½# butter

• Salt, Pepper

• Dash of Cayenne

• Dash of lemon juice

Method:

1. Over a double boiler, add the egg yolks and the white wine and whisk vigorously & continuously until the egg yolks have reached a double standing figure 8 stage. 

2. At this point, remove the egg yolks from the double boiler, and place in a wet towel ring.  Very very extremely slowly drizzle the clarified butter into the egg yolks while whisking constantly until every last drop of butter has been incorporate and has made an emulsion into the egg yolks.

3. Season with salt, pepper, cayenne and lemon juice and serve immediately.