| 2 egg yolks per the pulpy juice of 1 large lemon | 1 (1/4 lb.) stick salted butter or margarine |
Preparation:
In a small saucepan over medium-low heat (I use #3 on an electric burner graduated from #1 - #7) stir, constantly, egg yolks, lemon juice and 1/2 of the butter. Once the butter is melted, add the last portion of butter and continue stirring. The sauce thickens as the butter melts. When the sauce has thickened to your requirements, remove the saucepan from the burner and continue stirring for a minute or so while the pan cools.
That’s it. Takes about 20 minutes.
Additional Tips:
I usually use a wooden spoon and a non-metal saucepan, but I have used stainless steel implements without a hitch. It’s also a good idea to make sure all ingredients are very cold; this extends the melting time for the butter. I typically freeze the butter. I have, however, made the sauce with refrigerated butter and warm lemons without problems. I’ve never used Ponderosa lemons; my guess is, if you use one, you might want to add an extra egg yolk and add the butter in three portions instead of two, to extend the thickening time. Increasing the butter isn’t necessary.
If the sauce thickens too much or too quickly, squeeze in more lemon juice. Precision isn’t the secret to this sauce, egg yolks are. I discovered lately, when preparing a double batch for a family dinner, that I was short one egg yolk and 1/8 lb. butter. I made the sauce anyway. It turned out fine, it just took a little longer to thicken.
Leftover sauce will thicken like ignored pudding. To reliquefy, heat some lemon juice (start with a Tablespoon or two; don’t boil) and stir it into the sauce until you’ve recreated the desired consistency. Lemon flavor disperses as it sits. Reconstituting with lemon juice restores the reason for serving Hollandaise. Don’t reheat hardened sauce over the burner. My grandmother did this to my family dinner offering, once, and curdled the sauce, along with my heart.