The traditional recipe for rich hollandaise sauce—useful for glorifying asparagus or to blanket Eggs Benedict at brunch—calls for clarified butter. But Jean-Georges Vongerichten does not bother melting his butter before making the sauce. “When chefs start in my kitchen they think we’re doing it wrong,” he said. “When you clarify the butter you throw out the part that has all the flavor and also some moisture. Hollandaise made with whole butter is tastier and lighter.”
4 egg yolks
2 Tbps water
½ lbs butter, soft and unsalted
Salt & Pepper
Another tip: The easiest way to keep hollandaise sauce warm without thickening is to store it in a thermos or insulated coffee mug.
From the New York Times, date unknown.