A foolproof method to cook Hollandaise sauce
The most popular dish ordered at brunch might as well be Eggs Benedict. The sauce it comes with is called Hollandaise sauce and it is one of the five “mother sauces” of French cuisine. It is notoriously hard to master, since it involves emulsifying egg yolks, butter, and lemon juice, making sure it is heated slowly so it does not curdle.
If you are feeling up to the challenge, here is a foolproof method. Mix two yolks with lemon or white wine vinegar along with any herbs you wish and a tablespoon of ice water. Set the bowl on a double boiler and warm the mixture until it has thickened while stirring constantly. Then, remove from the heat and slowly stir in the melted butter.