Hollandaise

“Hollandaise” was the first French word I could remember and pronounce, since asparagus with hollandaise sauce was an early passion. It is a pure sauce, and I feel purist about it: lemon juice, salt, pepper or cayenne, butter, and egg yolks are its only proper components.

The sauce is made with five to seven yolks (depending on egg size) per pound of butter, and the question of whether to use clarified or whole butter is an easy one for me. The use of clarified butter in hollandaise