Hollandaise Sauce Recipe

Melt the butter. In a small, heavy saucepan set over the lowest possible heat, whisk the egg yolks with the water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk constantly until the mixture is light and and creamy. Remove from the heat and gradually whisk in the warm butter in a thin stream. Squeeze in lemon juice to taste and salt and pepper if needed.

Hollandaise depends on the emulsification of the butter for its creamy consistency. The addition of egg yolks makes emulsification less tricky. The greatest danger in making the sauce is overheating, which can cook the yolks and cause the sauce to separate. This sauce is best served immediately, but it can be kept warm for a short period by placing it in a tepid water bath or using a wide-mouthed thermos and whisking periodically.