At a glance
You're about to whip up a silky hollandaise sauce in just 20 minutes using one of two methods — the classic water bath technique or a speedy blender shortcut. The key is whisking egg yolks with hot butter until thick and creamy, then finishing with a squeeze of lemon juice and seasoning. Keep in mind that this sauce needs to be served right away since it doesn't reheat well and cools down quickly.
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Separate the eggs
Separate the yolks from the whites. Save the whites for something like macarons.
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Set up a water bath
Set a small pot on the stove and place a deep stainless steel bowl on top. Pour water into the pot so it doesn't touch the bottom of the bowl. Heat the water — it needs to be hot, but must not boil.
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Whisk it together
Put the egg yolks in the bowl and whisk thoroughly. Add the room-temperature butter (12 tablespoons) gradually, a little at a time. Keep whisking until the mixture thickens.
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