Name: Basic Hollandaise Sauce
Yield: Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6
Ingredients: 3 egg yolks; 1 tablespoon cream; 1 cup (1/2 pound) melted butter, cooled to room temperature; 1 tablespoon lemon juice or white wine vinegar; 1/2 teaspoon salt; Dash of cayenne pepper

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The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Note:

If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.

Recipe notes

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