sauce hollandaise

MAKES ABOUT 1¼ CUPS (300ML) 3 large egg yolks ¼ cup (55g) cold unsalted butter, cut into small pieces ¾ cup (180ml) clarified butter, warm 1 tablespoon fresh lemon juice Sea salt flakes and freshly ground white pepper Pinch of piment d'Espelette (chilli flakes, optional)

1 In a small, heavy saucepan, combine the egg yolks with 3 tablespoons water and whisk until light in colour and foamy. Add half the cold butter, place the saucepan over low heat and cook, whisking continuously, until the mixture thickens, 2—3 minutes.

2 Remove from heat, add the remaining cold butter and whisk until fully incorporated. Add the clarified butter in a slow, steady stream, whisking continuously, until the sauce is velvety. Be careful not to add the butter too quickly or the sauce will separate. Add the lemon juice and whisk to incorporate, then season with salt and white pepper and sprinkle with the piment d'Espelette (if using). Serve immediately.