Basic Hollandaise Sauce
• 3/4 cup clarified butter (warm)
• 4 egg yolks
• Juice from 1 large lemon
• sea salt, to taste
Whisk the egg yolks in a stainless steel bowl for a couple of minutes, until the it is light and foamy (note: my yolks were so thick they never really got “light and foamy” but it still worked!)
Heat a couple of inches of water in a saucepan (or double boiler) over a medium heat until simmering.
Set the bowl with eggs directly over the saucepan of simmering water. The water should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two; they will thicken slightly. Neil alternated the bowl over the water for a few seconds and away from the saucepan for a few seconds to make sure the eggs did not cook too quickly.
Begin to add clarified butter in a constant stream, slowly at first a few drops at a time, while continuing to whisk (yes, it helps if you have an assistant!). If you add it too quickly, the emulsion will break. As the sauce thickens, you can increase the rate at which you add the butter.
Finally, whisk in the lemon juice and season to taste with salt. The finished sauce should have a smooth, firm consistency. It should pour and stick over your poached egg! If it’s too thick, you can whisk in a few drops of warm water.