- 2 T white wine vinegar
- 3 T cold water
- 3 free-range egg yolks
- 250 g clarified butter
- Lemon juice, a squeeze
- Salt, to taste
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.