Clarifying the butter is an easy and helpful way to achieve perfect hollandaise sauce.

2 cups (4 sticks) unsalted butter

6 large egg yolks

1 / 3 cup dry white wine

2 tablespoons water

2 teaspoons fresh lemon juice

Coarse salt

Cayenne pepper (optional)

• Clarify the butter: Slowly melt the butter in a small saucepan over medium heat, and skim off surface foam. Pour the clear layer of butter into a large glass measuring cup, leaving behind the milky residue, which can be discarded. Let the butter cool until it is lukewarm.
• Meanwhile, place the egg yolks and wine in a heatproof bowl set over a pan of simmering water. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes. Remove from heat; continue whisking until the mixture is the same temperature as the butter, about 30 seconds.
• Whisking constantly, add the butter to the egg mixture, 1 drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat
• M A K E S 3 C U P S

• 1 tbsp white wine vinegar
• 1½ tbsp fresh lemon juice
• 3 large egg yolks
• salt and freshly ground black pepper
• 12 tbsp butter

1. Bring the vinegar and lemon juice to a boil in a small saucepan over high heat. Remove from heat.

2. Put the egg yolks in a food processor or blender with a little salt and pepper and process for 1 minute. With the motor still running, slowly add the lemon juice and vinegar mixture.

3. Add the butter to the same saucepan and melt over low heat. When the butter begins to foam, remove it from the heat. With the food processor running, slowly pour the butter through the feed tube until the sauce is thick and smooth. Serve immediately.