HOLLANDAISE
2 egg yolks,
30-45ml lemon juice,
5ml water,
200g clarified butter.
Serves: 3 people who like lots of rich butter sauce.
Source: N.Y.
METHOD
Gently melt the butter so the white solids remain separate to the butter oil.
Whisk egg yolks with lemon juice and water. I suggest adding 30ml lemon juice and then adding more if needed. Also the water can be left out until the end and used to adjust the consistency.
Place over a pan of simmering water, whisk until warm.
Slowly add clarified butter whisking all the time.
Continue to add butter until a thick sauce.
Remove from heat if gets too hot, use within 10-15mins, can keep warm over hot water.
The sauce can thicken up when left to stand so use the water and/or lemon juice to adjust the sauce if too thick.