准备

• 用中火将黄油融化在2夸脱的锅中，然后静置几分钟。不要搅拌它 - 您希望乳白色固体掉到底部，而透明的黄色黄油脂肪则漂浮到顶部。用勺子从表面上脱下牛奶固体。将黄油粉倒入量杯中，将乳白色层留在后面。保持温暖。
• 用1英寸的水填充3夸脱的平底锅，然后用中火煮沸；然后将热量降低到低。
• 将蛋黄，柠檬汁，1/4茶匙。盐和2汤匙。在一个2夸脱的不锈钢碗中喝水，该碗将在锅上放在锅上，而无需接触水。将碗放在锅上，剧烈搅拌，直到混合物浓稠并泡沫，然后将其在混合物中搅拌2至5分钟。不时用硅胶刮刀在碗的侧面刮擦，以使蛋黄不会粘着或过度煮熟和凝结。
• 将碗从火上取出，再搅拌30秒，让鸡蛋冷却一点。
• Lay a folded kitchen towel over a cool saucepan off the heat and nestle the bowl into the pan to hold the bowl steady. Slowly drizzle in the warm clarified butter, whisking constantly, until all the butter is added and the sauce is smooth and creamy. (If at any point the sauce breaks and looks curdled, stop adding the butter and see Hollandaise Troubleshooting, opposite).
• 在柠檬皮中搅拌，并品尝更多的盐和柠檬汁。立即食用或保暖长达30分钟（请参见下面的Make-AdabeaD Tip）。

提前提示

This sauce is best served right after you make it, but it can hold for 30 minutes. To keep it warm, put the uncovered bowl of sauce over a saucepan of hot (not simmering) water off the heat. Whisk again before serving.

NOISETTE将黄油用中低温融化，并继续煮熟，直到含有坚果的香气，牛奶固体已掉到底部并变成金色，大约7分钟。略读表面，但使用底部的金奶固体。继续使用荷兰食谱。棕色 - 刺的微妙的味道与鞋底或比目鱼精美。

贝纳尼斯慢火煮1/4杯白葡萄酒醋和2汤匙。干白葡萄酒与2汤匙。切碎的葱和2个小树枝新鲜的龙龙直至降低至1 tbs。液体。卸下龙龙小树枝。继续使用荷兰菜食谱，使用醋还原而不是柠檬汁。用2TB结束。切碎的新鲜龙龙而不是柠檬皮。这是经典的配备板烤牛排。

麦芽剂Substitute 2 Tbs. blood orange juice for the lemon juice, and blood orange zest for the lemon zest. (You could also use regular oranges or tangerines.) Try it on fat spears of steamed or grilled asparagus.

Refrigerate leftover hollandaise in an airtight container for up to 3 days. You won’t be able to serve it as a warm sauce, but it makes a nice spread for panini, or you could mix it with a little smoked salmon or chopped ham and broil on crostini for a great hors d’oeuvre.