Hollandaise Sauce | Silky and Classic Recipe

Instructions

• 1
  In a small saucepan, melt the butter over medium heat until hot, then remove from heat and set aside.
• 2
  In a stainless steel or glass bowl, whisk together the egg yolks with 2 tablespoons of water and a pinch of salt.
• 3
  In another saucepan, pour in the vinegar and wine, then add the pepper. Boil until the liquid reduces to about 2 tablespoons (reduction). While continuously whisking, add this mixture to the egg yolks.
• 4
  Pour about 2 cm of water into the saucepan, bring to a boil, then reduce the heat to minimum. Place the bowl with the egg yolks over the saucepan (over a double boiler), making sure the bottom of the bowl does not touch the water. Continuously whisk until the yolks begin to thicken. Then remove from the steam.
• 5
  Gradually pour the hot butter into the egg mixture while continuously whisking – initially drop by drop, then in a thin stream, until you get a silky sauce.
• 6
  Finally, stir in the lemon juice, and if necessary, season with a little more salt.