For preparing this sauce recipe first you need to heat 1 to 2 inches of water in a saucepan on
medium flame. The clarified butter that you are about to use must not be hot instead keep it warm only.
Mix the egg yolks and cold water together in a stainless steel or glass mixing bowl. Mix it for 1 to 2 minutes or until your mixture gets light and foamy in texture. Drizzle a few drops of lemon juice too in this mixture.
Now the water on the gas stove would start reaching the simmer point. Set your bowl on the top of the saucepan containing simmering water. Make sure the water level doesn’t touch the bottom of your bowl. Whisk the egg yolks for one to two minutes until it thickened slightly.
Now remove the bowl from the top of the saucepan and add the melted butter slowly, few drops at one go while whisking the mixture constantly. If you would add the butter quickly then it can even break the emulsion.
Gradually increase the speed and rate at which you add the melted butter as your sauce thickens. However, for the best result add it at a slower speed initially.
Once all melted butter content is added into the mixture then whisk in the leftover lemon juice in it. For seasoning add kosher salt, and cayenne pepper or a dash of Tabasco sauce to taste.
Now your hollandaise sauce is ready to serve. Finally, you will get a smoother and firm consistency sauce. In case it is extra thick then you can adjust its consistency by mixing a little amount of warm water in it. For enjoying the best taste of your hollandaise sauce serves it right away.