It is a mystery why so many people regard the making of a hollandaise with awe and apprehension. It is one of the easiest sauces to make if you know the basic techniques. Most manuals seem to complicate the process by directing that unmelted butter be added bit by bit and sometimes alternately with water and seasonings.
Follow these steps explicitly and the best hollandaise conceivable will result. It is important to have a wire whisk and a saucepan with a fairly heavy bottom. To start the recipe, this saucepan is placed in a skillet that contains simmering water. A double boiler may be used, but it is more confining. In any event, DO NOT USE AN ALUMINUM SAUCEPAN, because the sauce will darken.
The ingredients for a perfect hollandaise are:
© 1969 Craig Claiborne estate. All rights reserved.