Sauce Hollandaise

This is one of my favorite sauces.
Although many claim that it is hard to do because it can easily "go crazy", this never happened to me, since the first time I have cooked it.
It is only a question of patience proceeding carefully and without haste.
The best method of cooking in a bain-marie, but you can also cook directly over a vry low flame using an heat spreader.

Ingredients for 6: 1cl of Water, 125 gr of Butter, the juice of 1 Lemon, 2 Egg yolks, Salt and White pepper.


Melt the butter slowly in a small pot to obtain the ghee, that is butter without any milk and casein inside.
You will see that gradually the fat will turn a bright yellow and on its surface will emerge white flakes of casein. Remove them by filtering butter.
Be careful not to burn or darken . The ghee should remain clear yellow.

In a small saucepan place the egg yolks with little water and blend them with regularity. You can do this by hand or with an electric blender.
You will obtain an eggnog that you will continue to mix until at every stirring you will see the bottom of the pan .
When this cream will be fitted properly, remove the saucepan from the heat and continue to stir again for a few minutes .
At this point add , little by little, the melted ghee and continue to stir to incorporate all the butter.
Season with salt, white pepper and lemon juice.
 If you want a thinner consistency, add a little warm water.
The sauce is ready. Keep it piping hot in a bain-marie until ready to serve.

This sauce is excellent with fish but it is really gorgeous with crunchy asparagus, with potatoes and poached eggs.