Serve with poached fish, vegetables and eggs.
Makes 1 cup sauce.
3/4 cup butter
3 tablespoons water
3 egg yolks
Salt and white pepper
1. Melt butter and let cool to tepid. In a small saucepan, whisk water, egg yolks, salt and pepper 30 seconds until light. Set over low heat and whisk constantly until mixture is creamy and the whisk leaves a trail on base of pan. Pan base should never be more than hand-hot.
2. Off the heat, whisk in tepid butter, a few drops at a time. NOTE: do not add butter too fast or sauce may curdle. When sauce starts to thicken, add butter a little faster; do not add milky sediment at bottom of butter. Stir in lemon juice and taste for seasoning. Hollandaise is served warm, not hot, and can be kept warm in a water bath. If too hot, it curdles.