Serve hollandaise warm from the pan, when it is always best. Hollandaise is particularly good over eggs (see page 65 and 67), asparagus, or broccoli.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Put about 1 inch of water into the bottom of a double boiler and bring to a simmer. Meanwhile, put the butter in a 1-quart saucepan and heat just at the bubbling stage for 1 minute over medium heat. Remove from the heat and skim, then return to the lowest possible heat to keep warm. Over medium-low heat, whisk together the eggs, lemon juice, salt, and pepper in the top of the double boiler until the sauce begins to thicken, about 3 minutes, taking care not to let the water bubble up enough to touch the bottom of the upper pan. Whisking constantly, drizzle in the butter, continuing to whisk to a smooth, creamy consistency.
