Hollandaise Sauce

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Ingredients

  • 2 sticks unsalted clarified butter
  • 3 egg yolks
  • 1 lemon, juice and zest
  • Pinch sea salt
  • 2 tablespoons vermouth or white wine

Directions

  1. Combine the yolks, wine, salt, and lemon in a stainless bowl and whisk over boiling water until light and fluffy.

  2. Gradually pour the clarified butter into the yolks, whisking constantly. Sauce will be quite thick. DO NOT OVER COOK the sauce will break and it can be fixed but is a pain. You can use blender for this process instead.

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