Classic Hollandaise Sauce

TinyArtist

Classic Hollandaise Sauce

8 Tbs (1 stick, 110 g) butter, melted and warm (not hot, you should be able to put the tip of your finger in it)
2 Tbs (30 ml) lemon juice
3 egg yolks
4 Tbs (60 ml) boiling water
Salt and white pepper to taste

Heat the lemon juice in a small saucepan held over (not in) a larger pot of boiling water. Add the three egg yolks, beating constantly with a wire whisk. Add the boiling water, one tablespoon at a time, whisking constantly until the mixture is slightly thickened. Continue to beat while adding the warm butter slowly, a tablespoon at a time, until the sauce is thick and creamy. Do not over heat or the eggs will curdle. Season to taste with the salt and white pepper. Makes about 1 cup (250 ml).