Master Hollandaise Sauce

Let’s be honest, the real reason why you love eggs Benedict so much is Hollandaise sauce.

But how do you make the perfect Hollandaise sauce yourself?

First, melt and clarify 250 g of unsalted butter.
Then, separate four eggs as we just need the yolks.
Now, place a heat-proof bowl on top of a saucepan to create a double boiler.
Whisk the egg yolks of our low heat until they start thickening and getting paler, carefully.
Add the clarified butter and keep on whisking.

IMPORTANT: You need to stay there like the line cook you are and keep on whisking,
keep on whisking,
keep on whisking,
keep on whisking…

When you get the texture you want, just season it with a bit of salt.

THE FINAL TOUCH: a generous squeeze of lemon, which in my eyes is the keystone to a great Hollandaise sauce.

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