Creamy, buttery, and silky smooth...you can't go wrong with this French classic. With a recipe this easy in your repertoire, you'll be putting hollandaise sauce on everything from roasted brussels sprouts to latke eggs Benedict.

Directions

1. Create a double boiler by setting a heatproof bowl on top of a pan with 1-2 inches of simmering water (water should not touch the bottom of the bowl). Add the butter to bowl and allow it to melt completely. Spoon off the white milk solids and discard, then pour the reserved clear yellow fat into a separate bowl or measuring cup with a spout. Alternatively, melt the butter in the microwave and use a fat separator to remove the solids.
2. In another heatproof bowl, whisk the egg yolks and water until well combined, then place the bowl over the double boiler, continuing to whisk constantly.
3. When the eggs begin to froth, gradually add the clear liquid butter in a slow and steady stream, continuing to whisk. Once the sauce has the consistency of thin mayonnaise (it should be slightly pale yellow and pourable), remove it from the heat and mix in lemon juice and salt to taste.
4. Serve immediately atop eggs Benedict or your favorite breakfast dish, or cover and place in fridge for later.

Farm Team Tips

To warm the hollandaise just before serving, heat it very gently over the double boiler, whisking constantly. Be careful not to overheat or the hollandaise may lose its creamy consistency.