Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: if clarifying your own butter, make sure it's cooled to lukewarm. if using already clarified butter, warm it to liquefy. place egg yolks and wine in a double boiler (or in a heat-proof bowl set over a pan of simmering water). whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes. remove from heat; continue whisking until mixture is the same temperature as the butter, about 30 seconds. whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream. when fully incorporated, stir in the water and lemon juice, and season to taste with salt and cayenne pepper. serve immediately, or keep warm over a pan of simmering water removed from heat.

Target recipe: place lemon juice, egg, salt and pepper in bowl of food processor. blend for 1 to 3 seconds. add butter while still running, then add corn or peanut oil. blend in processor for 20 seconds until smooth and uniform variations: mouseline sauce: as per hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) figaro sauce: as per hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. mustard hollandaise: as per hollandaise and blend in 2 tbsp dijon mustard. maltaise sauce: as per hollandaise and stir in 1/2 tsp finely grated orange rind.