While this easy version of classic hollandaise is delicious served with cooked vegetables, try it on poultry, fish, or eggs, too. A double boiler makes it easier to control the heat for cooking the egg yolks.
Adding Margarine or Butter
In the top of a double boiler, stir the margarine or butter into the sauce one piece at a time, whisking constantly. Donít add the next piece until the previous one is melted and fully incorporated.
Consistency of Sauce
After adding the margarine or butter, cook and stir the sauce briefly, until satiny smooth and thickened. It is done when it falls in a medium-thick ribbon from a spoon lifted above the saucepan.