Hollandaise has a bad reputation as being almost impossible to do correctly. This, unfortunately, has led a lot of people to think that the stuff they get in prepared mixes is an acceptable trade-off.
I'm here to tell you that is all wrong.
Yes, hollandaise is a little fussy, especially for your first few tries. But this is an excellent example of practice makes perfect. In fact, once you get the basics down and know how your sauce should look and taste, you can eliminate using the double boiler and have your sauce ready to serve in just a few minutes.
The biggest thing is to be patient the first few times, cooking in a double boiler over hot/simmering water. Be sure to use a bowl-shaped top, so your whisk gets all the way around. You need to keep whisking, even though it may seem the most boring thing, so you get a good foam. When the foam is incorporated into all the egg, you'll see that the sauce is thickening and doesn't have runny stuff under the foam. Also, it will smell and taste like cooked egg. That's when it comes off the heat and you start adding the melted butter, again slowly, so the butter gets fully absorbed. Add lemon to taste, and you're good to go.
The classic sauce calls for a reduction of peppercorns, salt, and vinegar, rather than the lemon juice, and that is worth a try. Bernaise sauce is hollandaise made with a reduction of shallots, white wine vinegar, and tarragon, and it tastes great with steak.
This is the very basic sauce recipe that's been the most successful for me and those I've shared it with.
To make about 2 cups
3 egg yolks (save the whites for something else, perhaps meringue cookies)
3 tablespoons water
1/2 pound butter, melted and cooled a bit
1 - 2 tablespoons fresh lemon juice (bottled will work if that's all you have)
salt
white pepper
Put egg yolks and butter in top of double boiler and put over simmering water, whisking constantly. It will be runny under and foamy on top, then the foam will start incorporating into the egg as the egg cooks and thickens. When the mixture is thickened and creamy, remove it from the heat and slowly add the melted butter, whisking constantly. You should have a light yellow thickened sauce. Whisk in the lemon juice and seasonings to taste.
When you've done this a few times and know how it is supposed to be, you can cook over direct heat. It is quicker, but you have to pay very strict attention or you end up with scrambled eggs and butter.
If you see that your sauce is looking like it's going to break (turn into scrambled eggs), pull it off the heat and add a teaspoon of cold water, whisking furiously. That often will save it.
If you like hollandaise sauce, even the stuff from mixes, this homemade real sauce will be a revelation. Just don't be afraid of it, go slowly, and you'll have it mastered in no time. Trust me, your family and friends will be very impressed.
