Sauces: Hollandaise Sauce

By JoFClark

Aunt Granny

Ingredients

• For about 1 1/2 cups
• 3 T fresh lemon juice
• 3 T water
• 1/2 t salt
• 1 whole egg
• 2 yolks
• 6-8 oz warm but not bubbling hot butter
• Salt and pepper
• Lemon juice to taste

Preparation

Step 1

Add lemon juice and water in a small saucepan.

Put eggs in a stainless steel saucepan

Butter heated in a saucepan.

Shortly before serving, bring lemon juice and water to a simmer, adding the salt. Meanwhile, vigorously beat the egg and yolks in their pan until they are pale and thick. Then set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets. Continue whisking til you have foamy warm mass; remove from heat just as you see a whisp of steam rising. Do not overcook, eggs will coagulate. Immediately start beating in the warm butter by driblets, to make a thick creamy light yellow sauce, add salt anad pepper. Lemon juice to taste. Serve immediately.