Basic Hollandaise Sauce

1. 1

   Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute.

2. 2

   Whisk in lemon juice.

3. 3

   Add 2 tbsp (30 ml) cold butter, and place over very low heat.

4. 4

   Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes Remove pan from heat, and beat in 1 tbsp (15 ml) cold butter.

5. 5

   Repeat.

6. 6

   Whisk in melted butter a little bit at a time (about 2 tbsp (30 ml) at a time).

7. 7

   Season with salt and white pepper to taste.

No additional tips available.