Hollandaise is one of the five French haut cuisine mother sauces. The recipe is an emulsion of egg yolk and liquid butter with seasoning and it pairs well with vegetables such as steamed asparagus.
- Egg Yolk - 2 from large eggs
- Lemon Juice - 1 tablespoon
- Water - 1 tablespoon
- Salt - 1 teaspoon
- Black Pepper - 1/4 teaspoon
- Butter - 1 1/2 sticks, cut into small pieces
- Fill a saucepan a quarter of the way with water and place it over medium-high heat. In a large metal bowl, bigger than the saucepan, combine the egg yolks, lemon juice, water, salt, and the black pepper.
- Create a bain-marie (double boiler) by placing the bowl inside the large saucepan, it should not fit in all the way. Using a whisk, beat the mixture until streaks begin forming on the bottom of the pan.
- Continue to whisk the ingredients for about 30 seconds and add a piece of butter, piece by piece, waiting for it to melt before adding the next piece.
- Once all the butter is combined and the sauce has thickened, remove from heat, add parsley, and serve.