Ah Hollandaise Sauce, so simple, yet so tricky. Why do you tempt us so with your lemon butter goodness and very few ingredients only to break and curdle and overcook? Don’t worry, I have a few tips that make making Hollandaise Sauce go smoothly (pun intended) that I’ve learned along the way. “The way” meaning years of running out to the market for another dozen eggs at the last minute before I got it right, so now, you won’t have to head out on in the cold for a perfect Hollandaise Sauce for your brunching needs. Makes 1 ½ cups 3 yolks 1 tablespoon cold water salt cayenne or paprika ⅓ cup clarified butter 8 tablespoons cold unsalted butter 1-3 tablespoons lemon juice Okay. So after reading MANY Hollandaise recipes over the years, I finally figured out what the water bath and the double boiler techniques are really all about: temperature control. Eggs scramble quickly. And since I don’t use water baths or double boilers very often, that’s not actually the best way for ME to have control of the temperature. So I make Hollandaise over the stove in my smallest pot. I also keep a bowl of room temperature … Continue reading →