Sauce Hollandaise

Ingredients

• 4 spoonfuls water
• 2 spoonfuls vinegar
• a pinch of mignonnette
• a pinch of fine salt
• 1 spoonful water
• 5 egg yolks
• 500 grammes butter
• 3 or 4 spoonfuls water
• salt
• a few drops of lemon juice

Instructions

1. Reduce the 4 spoonfuls of water and the vinegar by two thirds with the mignonnette and the fine salt.
2. Draw the pan to the side of the fire, or set it in the bain-marie.
3. Add 1 spoonful of water and the egg yolks.
4. Work the sauce up with the butter, raw or melted, adding the 3 or 4 spoonfuls of water in small portions as you go, to give the sauce lightness.
5. Complete the seasoning with the necessary salt and a few drops of lemon juice.
6. Pass through the tammy.
7. Keep in the bain-marie, only lukewarm, to prevent it decomposing.