hi I'm Alana Karp chef at plated and today we're going to learn how to make hollandaise sauce let's get started there are a few things that we need for Holland hollandaise sauce first is clarified butter this is butter where the milk solids have been scraped off the top then we need a ban Murray in the ban Murray we're going to create steam underneath whatever we're cooking in this case egg yolks so we're going to start by heating the water and you don't want it to be too hot just a gentle steam while that's going I'm gonna combine the egg yolks in this bowl a little bit of lemon juice and a little bit of water I'm just gonna whisk that to combine so as soon as this starts creating steam so it's starting to feel a little warm there so we can get started you want to make sure to keep whisking while the eggs are over the heat because otherwise they're gonna turn into scrambled eggs so slowly pour in the clarified butter while quickly whisking the egg and here we have about two egg yolks and about two sticks of clarified butter if you feel like it's getting hot just take it off the bath put it back on just to cool it down for the last bit I'm just going to pour it because I can't fit the ladle into the bowl great I'm going to turn off the heat take it off the heat and then I'm just going to add in a pinch of cayenne pepper and there you have hollandaise sauce I'm Yolanda cart from pleated we hope you enjoyed you