Hollandaise Sauce

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Serve warm with steamed or roasted asparagus. This sauce is also delicious served with broccoli, or poached fish, particularly salmon

Ingredients

Cook Time: 10 Total Time: 10min

Heat some water in a double boiler, a bain-marie or a saucepan that you can fit a bowl over. You must keep the water well below the boil and make sure that it doesn't actually touch the base of whatever contains the sauce, or it might curdle.
In the bowl or pan that is to go over the water, beat the vinegar or lemon juice with the egg yolks. Set this mixture over the hot water and, stirring all the time with a wooden spoon, add the cubes of butter one at time, letting each one melt before you add the next.
Keep scraping the egg down from the sides of the pan or bowl. If the sauce shows any signs of thickening too fast or curdling, remove the bowl or pan immediately from over the hot water, stirring gently all the time. If the sauce refuses to thicken, turn up the heat a little.
If you find the sauce too salty, add a small amount of unsalted butter. Hollandaise should be smooth and creamy in texture. If it is too thick, add a few drops of cold water or creamy milk (from the top of the milk bottle) and stir gently to mix.

Source: Terry Farris