Hollandaise Sauce is a basic emulsion sauce of egg yolks and butter. Here’s a simple recipe for it.
Ingredients:
2 large egg yolks
2 teaspoons tarragon vinegar
2 tablespoons light cream
Salt, cayenne pepper
1/4 pound sweet butter, frozen and cut into 8 pieces
2 drops lemon juice
Procedures:
1. Put the egg yolks in a glass heat proof bowl or the top of a double boiler.
2. Beat in the vinegar and cream.
3. Season with salt and cayenne pepper.
4. Put the bowl over a pan of hot water, or put the top of the double boiler over hot water over a slow fire.
5. Beat with a small whisk until the mixture is as thick as heavy cream.
6. Beat in the butter, piece by piece, adding the next only when the previous is completely absorbed.
7. When all the butter is absorbed, put in the lemon juice.
8. You can keep this over a pan of lukewarm water and keep the bowl covered with foil.