Velvety classic hollandaise sauce. Be patient and use the proper technique and the reward will be worth the trouble.
Ingredients:
8 oz. unsalted butter (2 sticks)
3 egg yolks
1 T. water
1 T. fresh squeezed lemon juice
pinch of salt
dash of tabasco sauce
Method:
Clarify the butter: melt the butter in a saucepan. Don't stir. You want the yellow butterfat on top and the milk solids to float to the bottom. Keep warm
In a stainless steel bowl- beat the egg yolks, water, and lemon juice together. Place over a pot of boiling water (make sure the water doesn't reach the bottom of the bowl) and beat vigorously. Pull off of heat and place bowl on a kitchen towel intermittently to keep from scrambling the eggs. continue mixing until the eggs have set up enough where a ribbon forms when you blow on the mixture. (See pic above)
Slowly drizzle in the clarified butter while vigorously mixing the egg mixture.
Season to taste with salt, lemon, and tabasco. Keep warm
Recipe by Food + Chef at http://foodpluschef.com/2015/classic-eggs-benedict-to-end-the-year-the-right-way/