A classic French sauce made by patiently combining egg yolks and melted butter over a double boiler. Its silky texture makes it a classic accompaniment to cooked vegetables and breakfast eggs. It takes care to prepare, but the result is worth it.
Set a bowl over hot water just below a simmer, making sure the bowl does not touch the water. Whisk the egg yolks with the lemon juice and cold water until foamy.
Slowly stream the warm melted butter into the egg mixture while whisking constantly; the sauce will gradually thicken to a creamy consistency.
Season with salt and black pepper. Serve the hollandaise warm without letting it stand, or it may separate.
Contains egg and dairy. When cooking the mixture over a double boiler, the water beneath the bowl must not boil or the eggs may curdle. If the sauce separates, try whisking in one spoonful of cold water to bring it back together.
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