Economical Chef's Hollandaise Sauce

This is one of the best ways to make hollandaise. Once made, it can be kept warm for up to an hour in a container set over warm water or on a hot tray set at a low temperature.

2 egg yolks
1/3 cup cold butter, in 3 pieces
1 to 4 tablespoons lemon juice
1/2 teaspoon sea salt

Place the egg yolks in a bowl and break them up lightly with a fork. Top with the 3 pieces of cold butter. Pour in the lemon juice to taste and sprinkle with the sea salt. Place the bowl over direct low heat and stir until all the butter has melted.

At no time should the bowl get too hot, because excess heat will curdle the sauce. To test the temperature, lift the bowl occasionally from the source of heat and touch the bottom. If it is too hot to be comfortable to the touch, remove it from the heat for a few seconds, but continue to stir constantly.

When the butter has melted, continue stirring and testing the temperature of the bowl until the sauce is smooth and creamy. Once you have removed the bowl from the heat, continue to stir for another 40 to 50 seconds because the heat of the container will continue to cook the sauce. The entire procedure takes no more than 5 to 10 minutes. Makes 1 cup. Delicious and Enjoy!