>> title: Hollandaise
>> category: Sauces & Gravies
>> tags: eggs, butter, french, brunch, stovetop
>> counters: Diner
>> aka: sauce hollandaise, eggs benedict sauce
>> servings: 4
>> time: 20 min
>> slack: unforgiving — yolks over simmering water have about a minute between thickened and scrambled, and no straining brings a broken one back

>> step: melt and clarify
Melt @unsalted butter{1%cup}(225 g) gently, skim off the white foam, and keep it warm, leaving the milky solids in the pan.

>> step: whisk over simmering water 3 min
Whisk @egg yolks{3%large}, @water{1%Tbs}, and @fresh lemon juice{1%Tbs} in a #stainless bowl{} set over barely simmering water for ~{3%min}, until thick and pale.

>> step: stream in
Stream @&(~2)warm butter{} into @&(~1)sabayon{} drop by drop at first, whisking constantly.

>> step: season
Season @&(~1)sauce{} with @kosher salt{1/2%tsp} and @cayenne{1%pinch}.