Hollandaise Sauce

Hollandaise Sauce is one of the great classic sauces.  It has a reputation for being finicky to make but all it really needs is your constant attention.  A heavy round-bottomed pan, called a saucier, is a great asset since there are no corners for the sauce to lurk in and overcook.  But if you are careful to get your whisk into the corners of your pan, you can make it in any pan.

Whisking the eggs with lemon juice - fresh please! - and water until they are thick enough to coat the back of a spoon is the important first step.  Once you have accomplished that, add the clarified butter and drop or two at a time to start with and then a little more quickly, whisking all the time and you have a perfect Hollandaise.

In addition to Eggs Benedict, Hollandaise is great with asparagus and broccoli.  
You can vary it by replacing the water with orange juice in the beginning step, and adding an addition tablespoon of orange juice and a teaspoon of finely grated orange zest at the end with the salt and pepper.  You now have Sauce Maltaise!


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