A pinch of cayenne pepper or a dash of hot sauce (optional, for a bit of heat)
A pinch of white pepper (optional, for a milder flavor)
Instructions:
Prepare the ghee
Ensure that the ghee is melted into liquid, but is still cool enough so that it does not cook the eggs too quickly
Prepare a Double Boiler:
Fill a small saucepan with a couple of inches of water and bring it to a gentle simmer over low heat. Place a heatproof bowl on top of the saucepan to create a double boiler. Make sure the bowl doesn’t touch the simmering water.
Whisk Egg Yolks:
In the heatproof bowl, whisk the egg yolks until they are well combined and slightly thickened.
Slowly Add Ghee:
Begin adding the ghee to the egg yolks very slowly, whisking constantly. You want to add it in a thin, steady stream to create an emulsion.
Continue whisking and adding the ghee until you’ve incorporated all of it. This process should take a few minutes. The sauce will thicken as you go.
Add Lemon Juice and Seasonings:
Once all the ghee is incorporated and the sauce is thickened, remove the bowl from the heat.
Stir in the freshly squeezed lemon juice and season with salt. Taste the sauce and adjust the seasoning as needed.
If you like a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce. You can also add a pinch of white pepper for a milder flavor.
Serve Immediately:
Hollandaise sauce is best when served immediately. It pairs wonderfully with poached eggs, asparagus, or grilled vegetables.
Store Any Leftovers:
If you have any leftover Hollandaise sauce, you can store it in a covered container in the refrigerator for a short time. Reheat it gently over a double boiler when you’re ready to use it again, adding a little warm water and whisking to bring it back to the desired consistency.