In top of double boiler, whisk together all sauce ingredients. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
Makes 1 cup (250 mL) or topping for 8 poached eggs.
Curdling may occur due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.