Rich creamy buttery and slightly tangy sauce for eggs, fish, or vegetables
Ingredients
1 Cup butter (two sticks), clarified
3 egg yokes
1 Tablespoon lemon juice
1 Tablespoon water
dash of salt
Instructions
Clarify the butter if it isn't already. The easiest method is to put it in a large measuring cup and microwave it on high for 30 seconds, then check it (do not stir or mix it). Add another 20 seconds and check each time until the butter is not only melted but has separated into white parts and partially clear parts. Skim the white parts off the top with a spoon, and set the clear parts aside (do not worry about the stuff on the bottom; when it is time to use it, just stop pouring before the stuff on the bottom comes out).
Make a double boiler by putting about an inch of water into a pan, and a bowl over it, with the bowl not touching the water. Put egg yokes, lemon juice, water, and salt into the bowl. Turn on the heat to a low or medium-low setting, and slowly whisk the eggs mixture. Keep whisking it until the eggs thicken a little bit, to the point that you can see the bottom of the bowl after the whisk passes by, and slowly fills back in. This may take 5-10 minutes, depending on how hot you have the stove. Remove from heat, and continue to whisk since the bowl will still be warm.
Set the bowl on the counter on top of a dish towel so it won't move around. While still whisking, drizzle in a little bit of the clarified butter, and whisk it in. Continue to drizzle a little bit at a time, as you mix it into the sauce. Add all of the butter, slowly whisking it in, but do not add in the white stuff at the bottom of the butter. if the sauce ends up too thick, finish adding all the butter, then add a half or full tablespoon of water and whisk it in thin it a little.
Server immediately, or put back on the pan of water (with the stove off), and stir occasionally.
Recipe by Average Ninja at https://average.ninja/blog/2015/11/04/hollandaise-sauce/