Hollondaise

Instructions

1. If not already done, melt the butter. Some of it is needed cold, see ingredients list.
2. Place the egg yolks in a small saucepan, whisk until slightly paler, approx. 1 minute.
3. Stir in the lemon.
4. Heat on a very low heat on the hob and add the cold butter in cubes one piece at a time, stirring continuously to prevent the yolks from sticking. The sauce should thicken a little and the bottom should be visible when you drag a spoon through the pan.
5. Remove the pan from the heat and stir in the melted butter, a little at a time. The consistency of the sauce should not change.
6. When butter is fully incorporated, season to taste with salt and white pepper.
7. Serve with boiled asparagus, fish or Eggs Benedict.