Basic Hollandaise Sauce

Directions

1. 1
   Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler.
2. 2
   Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended the mixture should never be beaten but stirred, evenly, vigorously and continually.
3. 3
   Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section).
4. 4
   Stirring eggs continuously, bring the water slowly to a simmer.
5. 5
   Do not let it boil.
6. 6
   Stir, incorporating the entire mixture so there is no film at the bottom.
7. 7
   When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other.
8. 8
   Pour extremely slowly so that each addition is blended into the egg mixture before more is added.
9. 9
   When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat.
10. 10
    Add salt and a mere dash of cayenne.