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1
In a medium saucepan, completely melt the butter over medium-low heat.
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2
Remove the pan from the heat and set it aside for 5 minutes.
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3
Skim and discard the white foam that rises to the surface of the butter.
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4
Carefully ladle or pour the clear golden butter into a container with a pouring spout.
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5
Take care not to add the milky solids and watery liquid at the bottom of the pan.
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6
Set the butter aside in a warm spot.
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7
Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat.
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8
In a medium heatproof bowl, combine the egg yolks and the cold water.
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9
Whisk until the yolks are light and frothy.
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10
Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes.
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11
(If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool).
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12
Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
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13
Remove the saucepan from the heat and set the bowl over the hot water.
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14
Slowly drizzle the butter into the eggs while whisking constantly.
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15
Whisk in the lemon juice, salt, and pepper to taste.
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16
(If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.)
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17
Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.
