Hollandaise Sauce

For the Hollandaise sauce, whisk the egg yolks and spices with the white wine and lemon juice over steam until very foamy.

You may simmer the butter for the binding a little ahead of time over gentle heat until the whey has settled and light brown cracklings have formed on the bottom of the pot. The butter should be about the same temperature as the egg yolk mixture when whisked in.

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