A classic which is good to have in your repertoire, it is easier to make than a bearnaise sauce, but tastes just as good.
HOMEMADE HOLLANDAISE SAUCE
2 SERVINGS.
2 EGG YOLKS
2 TBSP. LEMON JUICE
125 G BUTTER
SALT AND PEPPER
Melt the butter at low heat to separate the solids. Do not touch it. We only want the liquid at the top. The bottom dregs can be discarded when the sauce is done.
Whisk the egg yolks and lemon juice together in a bowl over a water bath. The water in the saucepan under the bowl should be lightly steaming and give off a gentle heat. If it’s too hot, the egg yolks will scramble instead of becoming a sauce.
Slowly add the butter in a thin stream. Whisk briskly while the sauce thickens.
Season with salt, pepper and, if necessary, more lemon juice.
Serve the sauce with Eggs Benedict or a juicy salmon fillet.
