Hollandaise sauce

Ingredients for 1 servings:

• 180 g butter, melted
• 4 egg yolks
• 2 tbsp water, warm
• 1 tbsp lemon juice (or orange juice for sauce Maltaise)
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

or Sauce Maltaise – easy and homemade

Melt the butter in a saucepan and let it cool, skim off any foam and discard. In a bowl (preferably stainless steel) – a saucepan will also work – mix the egg yolks with the water. Then beat with a whisk for about 30 seconds until creamy. Beat the mixture, preferably over a bain-marie, over low heat for another 3 minutes. Be careful not to overheat, otherwise you’ll end up with scrambled eggs. If it does get too hot, immediately add ice water or an ice cube. Now gradually stir in the cooled butter. Add a little at first, then pour in a thin stream (avoiding the whey on the bottom of the pan if possible). Stir in the lemon juice and season with salt and pepper. A variation: Prepare a sauce maltaise in the same way, but add orange juice instead of lemon juice (you may want to strain the orange juice first to preserve the pulp).