Hollandaise Sauce Recipe

Hollandaise Sauce Recipe
Yields about 1 ½ cups

3 egg yolks
1 1/2 tablespoons warm water
1 1/4 cups melted or clarified butter, warm
2-4 teaspoons freshly squeezed lemon juice
1 dash hot sauce (optional)
Salt and ground white pepper to taste

1. Prepare a double boiler or bain-marie: Place a mixing bowl over a sauce pot containing barely simmering water. Make sure the water doesn’t touch the bottom of the bowl
2. Off the heat, combine the yolks and warm water in the mixing bowl. Whisk until the eggs are light and frothy
3. Place the bowl on the pot of simmering water and whisk until the eggs are thickened, 2 to 4 minutes. Be careful not to let the eggs get too hot
4. Remove the bowl from the heat and continue to whisk 10-15 seconds in effort to cool the mixture slightly
5. While continuing to whisk, slowly pour in the melted butter, lemon juice and hot sauce. Season to taste with salt and pepper. If the sauce is too thick, whisk in a few drops of warm water
6. Serve immediately or hold in a thermos to keep warm

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