3 egg yolks
2 tbsp cold butter
1 tbsp cold water
1 tbsp lemon juice
Melt clarified butter in a saucepan and set aside.
Whisk egg yolks in a stainless steel bowl until thick and pale.
Whisk in cold water, lemon juice and pinch of salt.
Set the bowl over some gently simmering water - this is safest way to make sure eggs don’t scramble - and slowly whisk in 1 tablespoon of cold butter. After about 3 minutes you should see the yolks thicken, you’ll be able to see the bottom of the bowl as you whisk and the wires of the whisk will begin to get lightly coated.
Immediately remove from heat and whisk in the second tablespoon of cold butter to cool the mixture.
Very slowly pour in 200 mL clarified butter until the sauce begins to thicken and become creamy.
Season to taste. If you’d like to thin your sauce, add a tablespoon of hot water.
Hollandaise should be served warm, not hot. If heated too much it will separate. Keep in a warm spot near the side of the stove and it should hold for about an hour.