Hollandaise Sauce
Instructions
1: Clarify the butter
First of all, melt the butter over a very low heat without stirring for a few minutes until the milk solids start to stick to the bottom of the pot.
2: Skim and strain
Take the butter off the heat and remove the foam from the surface. Strain the butter into a jug, being very careful to leave the milky sediment behind in the pan. This process is called "clarifying" and basically means to separate the oil from the milk.
3: Prepare the eggs
Put a pan of half-filled water on to heat. Place the egg yolks and 3 tablespoon of hot water into the mixing bowl and quickly whisk them.
4: Whisk and heat
Place the bowl over the water making sure the water does not boil. Whisk the egg yolks over the water until the eggs are at the ribbon stage, which is when they have become the consistency of semi-thick cream.
5: Whisk in the butter
Take the pan off the heat and start to gradually add the clarified butter very slowly to begin with. Keep whisking vigorously after each addition of butter and add a few spoons of water when it gets too thick. Keep mixing until all the butter is added .
