Classic Hollandaise Sauce Recipe

There seems to be a lot mystery and fear around making a classic hollandaise sauce, and that's just plain unneccessary! This sauce takes some care and attention, especially when you're just starting out, but as you get experienced, you'll find that it's really pretty simple.

The most care, of course, is in making sure that the eggs are cooked just so: you want them cooked, but you don't want them scrambled. Be sure that the eggs you're using have no cracks in them (which is true for any use of eggs). As they cook to the right temperature, they'll start to thicken and have the distinct odor of cooked yolk, like they smell for soft-boiled or over easy cooked eggs.

6 egg yolks
6 T water
1 lb. Clarified butter
1-2 T lemon juice

Clarify the butter: melt it in a heavy pan over low heat. Skim off the foam as it appears on the surface.

Separate eggs, putting yolks in top of double boiler. Set whites aside for another use.

Add water to yolks and whisk the mixture. Set the bowl over (not in) simmering water, whisking the eggs constantly. When eggs are thick and no longer smell and taste raw, remove from the heat.

In a slow stream, add the butter, whisking constantly. The sauce should remain thick and creamy.

Add the lemon juice a little at a time, until it tastes the way you want it.

jlm