Hollandaise Sauce

A classic with vegetables, fish etc..

• Ready In: 20 mins
• Yields: 3/4 cup

Ingredients

• 3  egg yolks
• 1⁄2 cup water
• 2  tablespoons fresh lemon juice
• 1⁄2 cup butter, cold
•  salt

Directions

1. Cut cold butter into 8 small cubes, keep cold and firm.
2. Whisk together egg, water, lemon juice.
3. Cook over simmering waterbath, whisking constantly, until the egg mix forms small bubbles at the rim.
4. Stir in butter, one piece at the time. Whisk until dissolved before adding the next.
5. Whisk, until the sauce thickens.
6. Season with salt to taste.