Sauce Hollandaise

The classic warm emulsion of egg yolks and butter sharpened with lemon, the foundation Julia taught for eggs Benedict and vegetables.

Ingredients

• 3 egg yolks
• 1 tbsp water
• 1 tbsp fresh lemon juice, plus more to taste
• 1/4 tsp salt

Pinch of white pepper or cayenne

• 1.5 to 2 sticks (6 to 8 oz) unsalted butter, melted and hot

Directions

1. In a heavy saucepan off the heat, whisk the egg yolks until thick, then whisk in the water, lemon juice, salt, and pepper.
2. Set the pan over very low heat and whisk constantly until the yolks thicken enough to coat the wires of the whisk; remove immediately if they steam too fast.
3. Off the heat, begin whisking in the hot melted butter a few drops at a time until the emulsion takes, then add the rest in a thin stream, leaving the milky residue behind.
4. Whisk until thick and creamy; taste and adjust lemon juice and salt.
5. Keep warm (not hot) over tepid water until serving. If it thickens too much, beat in a teaspoon of warm water.

Notes

Adapted from Julia Child; she famously showed that a broken hollandaise can be rescued by beating it into a fresh yolk.