Hollandaise Sauce

Ingredients

• 4 spoons water
• 2 spoons vinegar
• 1 pinch mignonette (coarsely ground pepper)
• 1 pinch fine salt
• 1 spoon water
• 5 whole egg yolks
• 500 grams butter, raw or melted
• 3 to 4 spoons water
• to taste salt
• a few drops lemon juice

Instructions

1. Reduce 4 spoons of water and 2 spoons of vinegar by two-thirds over heat. Add a pinch of mignonette (coarsely ground pepper) and a pinch of fine salt.
2. Move the pan to the side of the fire or set it in a bain-marie (water bath). Add 1 spoon of water and the 5 egg yolks.
3. Mount the sauce (monter au beurre) with the 500 grams of butter—raw or melted—by whisking constantly. During this mounting, add 3 to 4 spoons of water in small portions; this addition lightens the sauce and gives it its characteristic silky finish.
4. Complete the seasoning with salt as needed and a few drops of lemon juice. Pass through a fine sieve or tamis (strainer).
5. Hold the sauce in a warm bain-marie (not hot) to prevent decomposition.