HOLLANDAISE SAUCE

MAKES ABOUT 1-1/4 CUPS

This classic version of Hollandaise Sauce comes from Gourmet Magazine. Typically, hollandaise is prepared in a double boiler. However, it can be done in a saucepan, being careful to keep the heat very low so as not to scramble the eggs. And there are recipes that use a blender, where hot butter is added instead of cold. Hollandaise Sauce is good with seafood, vegetables and eggs, the most well-known of which is Eggs Benedict. As with most sauces, other ingredients may be added to enhance flavor, such as herbs and spices.

INGREDIENTS

3 large egg yolks

1 tablespoon cold water

1 tablespoon lemon juice

2 sticks (1/2 pound) chilled butter, each cut into 8 pieces

Salt and pepper to taste

Place water in the bottom of a double boiler and bring to a simmer. Place the egg yolks in the top pan and whisk until thick and creamy. Whisk in the cold water and lemon juice. Place the pan over the simmering water, being certain the water does not touch the bottom of the top pan. Continue to whisk until the egg mixture is warm, about 2 minutes. The mixture is thick enough when it forms a light cream on the whisk. Continue to whisk and add the butter, 1 piece at a time. When the first is incorporated, add the second and so on until all of the butter is whisked in. As the mixture thickens, the butter can be added more rapidly. Season with salt and pepper and serve.

Note: The sauce can be kept warm for a while by placing in a thermos, or by setting the pan in lukewarm water.

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