- 4 4 egg yolkegg yolks
- 2 tbsp 2 tbsp lemon juice
- 10 oz. 275 g butter
- salt and pepper
- Melt the butter in a sauce pan, but don't let it turn brown.
- Slowly add the butter, one drop at a time, into the egg yolks while whisking the mixture. Increase the pace into a thin stream of butter as the sauce thickens. Continue to whisk until all the butter has been added. Don't scrape the bottom of the pan used to melt the butter; the white milk protein that has accumulated there should not be added to your sauce.
- Add lemon juice to taste. Stir well and season with salt and pepper to taste. Serve immediately.
A hollandaise sauce will separate if it gets too hot. The safest way to keep the sauce warm (but not too warm) is to use a double boiler. If you don't have a double boiler, chose a pot and bowl that can nest together. Boil a small amount of water in the pot and remove from the heat. Lower the bowl with the finished hollandaise sauce into the pot without letting the hot water touch the bowl.