Never again afraid of the sauce Hollandaise and its “relatives” (Bearnaise, Mousseline, etc.). Forget all together what you have read so far in cookbooks about the Hollandaise: awkward melting and clarifying the butter, holding with 3 hands at the same time saucepan in the water bath, mixing in drops of butter and always diligently stir with the whisk. All this together is completely superfluous.
You will need (per unit) 1 egg yolk, maybe a tiny bit of white wine, 80-120g pepper, salt, butter, juice of one lemon and the electric mixer. Cut the butter into small cubes and put it in the fridge (if it’s pressing, in the freezer) until use. Put the egg yolks (perhaps with a dash of white wine) in a saucepan, place the same on the hot stove top at low to medium temperature and stir with the electric mixer at medium speed. When the yolks become hot (finger test) or possibly begin to rise, gradually fold in the cold butter cubes. When all the butter has been used up and the sauce has the desired consistency, remove from the heat and continue stirring for another 2-3 minutes so that the sauce cools down and does not curdle due to the temperature “stored” in the saucepan. Season with salt, pepper and the juice of a lemon.
Finished.
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