2 tblsp water
4 egg yolks
¾ cup clarified butter,(2 sticks),(ghee),
juice of 1 lemon (@1 tblsp)
NOTES: Excellent over eggs or fish! If you 'break' a hollandaise (the fats become separated), you can 'fix it' by getting a new bowl with a tablespoon or so of boiling water in it. Slowly whisk into the water the broken sauce. BAM!
Combine the yolks and water over low heat. I use a double boiler.
Stir quickly with a whisk until it becomes smooth and creamy.
Slowly add the clarified butter in a thin stream, (while whisking quickly), until you've incorporated all of it.
At this point you can turn off the heat. Whisk in the lemon juice and a pinch of salt to taste.
A proper hollandaise is thick and airy. If you need to turn the heat back on, watch things as it can turn into scrambled eggs or break. Serve immediately!