This is a pretty simple and easy recipe
1 lb 4 oz butter
6 egg yolks
1 oz cold water
1 1/2 oz lemon juice
Salt - to taste
Cayenne - to taste
Clarify the butter and keep warm
Place egg yolks and cold water in a stainless steel bowl and beat well. Beat in a few drops of lemon juice.
Hold the bowl over a hot-water bath and continue to beat until they are thickened and creamy.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.
When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
Keep warm for service.
TO MAKE MALTAISE: Take 1 qt Hollandaise and add 2 to 4 oz of orange juice (blood orange is best)and 2 tsp of grated orange rind. Serve over asparagus YUMMY
TO MAKE MOUSSELINE: Whip 1 cup heavy cream until forms stiff peaks and fold into 1 qt Hollandaise
