Hollandaise sauce is one of the great gifts the French have given us. It is wonderful on some veggies such as asparagus and, of course, tops the famed eggs benedict. It takes a while to make Hollandaise the classic way they teach in culinary school with the double boiler and clarified butter. Here is a Hollandaise you can make in five minutes.
Start with a cold pan. We want to avoid breaking the sauce so be sure you haven't heated the pan. Put 1 stick of butter cut into pats, 3 egg yolks, a pinch of salt and the juice of half a lemon in the pan. Put the pan on a medium burner and start stirring. Continue stirring until the sauce thickens and continue stirring it for at least 30 seconds after you remove the pan from the burner. Don't stop stirring or you may break the sauce. That is all there is to it. It only takes 5 minutes and it tastes just like the classic.
Start with a cold pan. We want to avoid breaking the sauce so be sure you haven't heated the pan. Put 1 stick of butter cut into pats, 3 egg yolks, a pinch of salt and the juice of half a lemon in the pan. Put the pan on a medium burner and start stirring. Continue stirring until the sauce thickens and continue stirring it for at least 30 seconds after you remove the pan from the burner. Don't stop stirring or you may break the sauce. That is all there is to it. It only takes 5 minutes and it tastes just like the classic.