Hollandaise

In a small saucepan, combine the vinegar and 2 T water. Cook over a high heat until reduced to 1 T.

Remove from the heat and add the remaining water. Place in a bowl and add the egg yolks.

Using an electric beater, beat the mixture until thick and creamy. Place the bowl over a small pot of simmering water. Whisk in 1 T clarified butter at a time until well incorporated.

When all the butter has been incorporated, season with lemon juice and salt. If the Hollandaise is too thick, add a drop of boiling water. Keep warm and covered until ready to use.

Cook's note: This is the only mother sauce that isn’t thickened by making a roux. It’s thickened using an emulsion of egg yolk and melted butter, and can easily split because of the delicate balance involved. Serve it with classic eggs Benedict or steamed asparagus.

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