The sauce is called hollandaise (“Dutch sauce”) because of the amount of butter used. At least, that’s one theory; like most old recipes, nobody really knows. This is my method for hollandaise, and while it’s the reverse of most methods, which add the eggs to the butter, it works quite well. Simply whip three large egg yolks at room temperature–be careful not to get any whites in the mix–and a teaspoon warm water until light and fluffy. Then, whisking continually, slowly dribble in a half cup (1 stick) warm (melted) butter (unsalted). Add a squeeze of lemon juice, a dash of cayenne, and salt to taste. It shouldn’t break, but if it starts to separate, whisk in another teaspoon warm water.