Hollandaise Sauce

1. 1

   In the top of a double boiler or in a large heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with 1 1/2 tablespoons water, whisking vigorously, until the mixture thickens, about 4 minutes.

2. 2

   Remove from the heat, and stir in the lemon juice.

3. 3

   Slowly whisk in the melted butter until thickened.

4. 4

   Season with salt.

5. 5

   Serve the sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.