Monday, August 23, 2010
Here's my own way.
Separate the egg yolks and add some lemon juice to the yolks and beat it vigorously to give it some air. In a pot, add sufficient butter (I basically skip the clarified butter bit) and the beaten yolks and set it to the lowest heat possible.
Use a spoon and continuously stir until the egg yolks slowly begin to cook, then remove from heat as and when necessary and keep stirring until a very smooth silky consistency is achieved. I tend to add in some scallion or spring onion to give it a bit of bite. Typically, for portioning, its one yolk per person and adjust the butter accordingly.
From this base, you can use it as a base sauce, or create an emulsion out of this if you feel like you wanna be more fancy, but the basic Hollandaise taste should be there.