Hollandaise Sauce

Ingredients

• 3 egg yolks
• 1 ½ tablespoon of lemon juice
• 2 tablespoons of water
• ¼ teaspoon of Kosher salt
• 9 oz of clarified butter (or 2 ¼ sticks of unsalted butter)
• Kosher salt

Directions

• 1. In a small saucepan, heat to low and melt the butter. Keep warm while working on the egg mixture.
• 2. Add egg yolks, lemon juice, and water to a medium stainless steel bowl. Whisk together to combine.
• 3. Fill a saucepan with 2 inches of water and heat to simmer. Place the bowl on top making sure to not let the bowl touch the water. This will prevent the eggs from getting too hot and scrambling the eggs.
• 4. Continuously whisk the egg mixture until it is thickened, around 8-10 minutes.
• 5. Slowly drizzle the melted butter while whisking continuously until the mixture has thickened.
• 6. Season with salt to taste.
• 7. If not serving immediately, then transfer the sauce into a small bowl and place into a larger bowl filled with lukewarm water until ready to serve. If it gets too thick, you can add a few drops of warm water before serving.