Easy, Classic Hollandaise Sauce Recipe

Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue). Keep the clarified butter in a warm place. Put the egg yolks in a stainless steel bowl with the vinegar, salt and 2 teaspoons of cold water and whisk for a few minutes. Set the bowl over a pan of simmering water. Continue whisking until the mixture is pale, and thick and fluffy. Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Serve as soon as possible.