Hollandaise Sauce

1. 1

   In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and sticky.

2. 2

   Whisk in the water and lemon juice.

3. 3

   Place the pan or bowl over a saucepan of simmering, not boiling, water.

4. 4

   Whisk until mixture is warm, about 2 minutes.

5. 5

   (If mixture appears to become lumpy dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.)

6. 6

   The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.

7. 7

   While whisking the yolk mixture add the pieces of butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter.

8. 8

   As the mixture begins to thicken and become creamy, the butter can be added more rapidly.

9. 9

   Season the sauce to taste with salt, white pepper and lemon juice.

10. 10

    To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.

* Per serving · 4 servings · Values may vary.

No additional tips available.