Method
- Bring an inch of water to a bare simmer in a saucepan. In a heatproof bowl, whisk the yolks with the cool water until slightly thickened.
- Set the bowl over the saucepan without letting it touch the water. Whisk constantly until the yolks are foamy, thick, and reach 145°F, removing the bowl from the heat briefly if they begin to scramble.
- Off the heat, drizzle in the warm clarified butter a few drops at a time while whisking. Once the emulsion is stable, add the butter in a thin stream.
- Whisk in the lemon juice, salt, and cayenne. Adjust with a teaspoon of warm water if too thick.
- Serve promptly. Manage holding time and temperature under your local food-safety plan; do not save leftover sauce from service.
Variations
Fold in a tarragon-shallot reduction for béarnaise, whipped cream for mousseline, or orange zest and juice for maltaise.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Use the sauce over Sheet-Pan Roasted Vegetables, especially asparagus, broccoli, or potatoes.
- For a tomato-based brunch centerpiece that does not rely on an emulsion, see Classic Shakshuka.