I prefer to make Hollandaise sauce directly in a saucier, as the shape of it is similar to that of a bowl. It allows for nice emulsion because you can whisk in the eggs with a more condensed surface area. Through practice, you’ll learn how to control heat and use this surface area to your advantage. I spent two years perfecting my Hollandaise—it’s a recipe to master. Use this sauce to prepare a classic Eggs Benedict for brunch or serve with asparagus during the springtime.
In a small sauce pot or butter warmer, heat the clarified butter until it is very warm but not scalding hot.
Whisk the egg yolks, lemon juice, water and salt inside of the All-Clad Copper Core 2 quart Saucier.
Place the saucier over medium low heat and whisk constantly until the eggs foam and begin to thicken. Reduce the heat to low and continue to whisk until the color of the eggs color becomes a pale yellow and you begin to see steam.
Remove the saucier from the heat and slowly drizzle the butter into the eggs while vigorously whisking to form the emulsion. If the mixture becomes too thick or oily in appearance add a tiny bit of hot water to adjust the mixture.
Once all of the butter has been incorporated, strain the Hollandaise through a fine mesh sieve and serve while warm.