Light Hollandaise

1. 1

   Melt the butter in a small saucepan. It should be warm, but not bubbling hot. Combine the lemon juice and water in a small sauce pan. Bring to a simmer, adding the salt.

2. 2

   Meanwhile, place one egg and the yolks of the other two in a smallish saucepan. Vigorously beat the egg and yolks with a wire whip for a minute or so, until they are pale and thick.

3. 3

   Set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets. Continue whisking, not too fast, but reaching all over the bottom and corners of the pan, until you have a foamy warm mass. Remove from heat just as you see a wisp of steam rising. (Do not overheat or you will coagulate the egg yolks.)

4. 4

   Immediately start beating in the warm butter by driblets, to make a thick, creamy, light yellow sauce. Taste carefully for seasoning, adding salt, pepper, and more lemon juice to taste.

* Per serving · 4 servings · Values may vary.

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