CLASSIC HOLLANDAISE SAUCE
Norman Van Aken © Copyright 2003, All Rights Reserved
Yield: 1½ Cup
3 egg yolks
½ pound of unsalted butter
1½ teaspoon lemon juice
Tabasco, to taste
Kosher salt, to taste
Freshly cracked black pepper, to taste
Cut the butter into several pieces and allow it to melt. (I do not clarify butter for sauce Béarnaise nor Hollandaise.)
Put the egg yolks and a few drops of water in a stainless steel bowl and whisk very well prior to heating them. Heat a pot of water that will hold the bowl without letting the bowl come into contact with the water, like a double boiler. Keep on moderate heat.
Now put the bowl over the simmering water and whisk, (not just stir!) the eggs. Allow them to thicken gently and evenly. When you can draw a line with the whisk across the bottom of the bowl and see the bottom for a quick count to 3, they are thick enough.
Remove the bowl from the heat and, very slowly at first, whisk in the melted butter. If the sauce gets too thick, whisk in the lemon juice and Tabasco (if you need to add a few drops of warm water as well). When all of the butter is incorporated, whisk in the salt and pepper to taste. Keep warm to serve. Feel free to add more lemon juice if you like.
