Ingredients
Equipment
Method
- Add egg yolks, vinegar, and cream to a glass bowl. Whisk until very well combined and have nearly doubled in volume. Add kosher salt and cayenne pepper. Place glass bowl over a small saucepan with water. Do not let the glass bowl touch the water. Bring the water in the saucepan to a low simmer. Beat sauce with wire whisk until contents reach the consistency of a thick cream. Turn off heat and add butter to the sauce, whisking until creamy. Pour into a serving container.
Notes
- Storage: If you have leftovers, store them in an airtight container in the fridge. It’s best used within a day.
- Reheating: To reheat, warm it gently over a double boiler, whisking continuously. Be careful not to overheat.
- Variations: Feel free to experiment by adding herbs like dill or cilantro for a unique twist.
- Serving: This sauce pairs beautifully with eggs, vegetables, or fish. Try it on your next brunch menu!
- Practice: Don't be discouraged if it doesn’t turn out perfect the first time. Like any skill, practice makes perfect!