Easiest Ever Hollandaise Sauce

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The secret to this easy hollandaise sauce is in separating the egg yolks. Remove all the egg whites, as they can thin the sauce. Also, it is best prepared in a double boiler to prevent overheating. Serve over cooked asparagus, broccoli, or broiled tomatoes.

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Steps

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Cut the butter into several pieces and bring to room temperature.

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In the top of a double boiler , combine egg yolks , lemon juice , salt and pepper.

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Add a piece of butter.

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Cook , stirring steadily with a wooden spoon or wire whisk , over , but not touching , boiling water.

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When butter melts and sauce begins to thicken , add remaining butter , stirring constantly until melted.

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Continue cooking as sauce thickens , about 2 more minutes.

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Immediately remove from heat.

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Ingredients

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butter, lemon, juice of, salt, white pepper, egg yolks