Food & Drink

Brown butter hollandaise

Brown butter hollandaise

2 sticks (1 cup) unsalted butter

2 tablespoons each: fresh lemon juice, white-wine vinegar

3 tablespoons cold water

1/4 teaspoon salt plus more to taste

White pepper

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.