Serves 4
4 oz (100g) butter
2 tablespoons white wine vinegar
1 tablespoon cold water
2 egg yolks
juice of 1/2 lemon
salt and freshly milled pepper
Melt the butter in a saucepan over low heat and allow to cool slightly. Boil the vinegar in a separate saucepan until reduced to a scant tablespoon. Draw off the heat and add the cold water, then add the egg yolks. Whisk over low heat for several minutes until thick and frothy. Draw off the heat again and slowly whisk in the warm (not hot) butter, then whisk in the lemon juice and season with salt and pepper. Serve with tender asparagus, broccoli, summer vegetables or poached salmon.
Variation Blender hollandaise: Though it lacks the bite of hollandaise made by hand, this is a good, quick method. Put 3 egg yolks and 2 tablespoons lemon juice into the goblet of a blender or food processor and season with salt and pepper. Cover and blend a few seconds. Have the butter bubbling hot and gradually pour it on to the egg yolks while the blender or food processor is at high speed. Blend for a few seconds until thick and light.