Hollandaise Sauce - television

Method

• In a medium saucepan, completely melt the butter over medium-low heat.
• Remove the pan from the heat and set it aside for 5 minutes.
• Skim and discard the white foam that rises to the surface of the butter.
• Carefully ladle or pour the clear golden butter into a container with a pouring spout.
• Take care not to add the milky solids and watery liquid at the bottom of the pan.
• Set the butter aside in a warm spot.
• Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat.
• In a medium heatproof bowl, combine the egg yolks and the cold water.
• Whisk until the yolks are light and frothy.
• Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes.
• (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool).
• Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
• Remove the saucepan from the heat and set the bowl over the hot water.
• Slowly drizzle the butter into the eggs while whisking constantly.
• Whisk in the lemon juice, salt, and pepper to taste.
• (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.)
• Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.