Hollandaise sauce is a smooth buttery sauce that complements many different types of food, and was a staple in mid century cooking. It is easy to make and keeps well overnight.
4 fresh egg yolks
1 tablespoon freshly squeezed lemon juice
8 tablespoons of unsalted butter
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
- Put the butter into a small pan and place over a low heat. Be careful to melt the butter without browning it.
- Pour the separated egg yolks and the lemon juice into a stainless steel bowl and whisk until well blended.
- Pour the egg mixture into the double boiler filled with water over a low heat, whisking constantly.
- Slowly pour in the warm butter into the eggs. Whisk until the sauce becomes thick.
- Remove from heat and stir in salt.
- Pour over food and garnish with paprika if desired.