Hollandaise Sauce

1. 1

   Cut the 6 to 8 ounces butter into pieces and melt it in the saucepan over moderate heat.

2. 2

   Then set it aside.

3. 3

   Beat the egg yolks for about 1 minute in the saucepan, or until they become thick and sticky.

4. 4

   Add the water, lemon juice, and salt, and beat for half a minute more.

5. 5

   Add 1 Tb of cold butter, but do not beat it in.

6. 6

   Then place the saucepan over very low heat or barely simmering water and stir the egg yolks with a wire whip until they slowly thicken into a smooth cream.

7. 7

   This will take 1 to 2 minutes.

8. 8

   If they seem to be thickening too quickly, or even suggest a lumpy quality, immediately plunge the bottom of the pan in cold water, beating the yolks to cool them.

9. 9

   Then continue beating over heat.

10. 10

    The egg yolks have thickened enough when you can begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the wires of the whip.

11. 11

    Immediately remove from heat and beat in 1 Tb cold butter, which will cool the egg yolks and stop their cooking.

12. 12

    Then beating the egg yolks with a wire whip, pour on the melted butter by droplets or quarter-teaspoonfuls until the sauce begins to thicken into a very heavy cream.

13. 13

    Then pour the butter a little more rapidly.

14. 14

    Omit the milky residue at the bottom of the butter pan.

15. 15

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

* Per serving · 4 servings · Values may vary.