Softened-Butter Hollandaise


The melted-butter Hollandaise methods are traditional. But the softened-butter method you may find easier. The butter must be completely pliable, but not soft to the point of melting.

To the egg-and-water custard of the master recipe add ¼ pound softened butter in six pieces. Beat after each addition until butter is blended with the custard. (Use whisk or hand beater.) Finish with salt, pepper, and lemon juice.