Brown butter hollandaise
2 sticks (1 cup) unsalted butter
2 tablespoons each: fresh lemon juice, white-wine vinegar
3 tablespoons cold water
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1/4 teaspoon salt plus more to taste
3 large egg yolks
3/4 teaspoon ground red pepper
Makes 1 1/2 cups.
Heat the butter in a saucepan over medium heat until it begins to turn medium-brown, about 4 minutes; carefully stir in the lemon juice. Keep warm.
Heat vinegar, 2 tablespoons of the water, salt and pepper to taste in a heavy saucepan to a boil over medium-high heat. Cook until reduced to about 2 tablespoons, about 5 minutes. Remove from heat; stir in remaining tablespoon of water.
Whisk in yolks. Return to low heat; cook, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Whisk in butter, a little at a time, lifting pan occasionally to keep temperature about body temperature, 98 degrees. Remove from heat; season with red pepper.
Nutritional information per tablespoon: 74 calories, 97 percent of calories from fat, 8 g fat, 5 g saturated fat, 46 mg cholesterol, no carbohydrates, no protein, 26 mg sodium, no fiber.