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Put the egg yolks into a saucepan, whisk in 1 tbsp water, then place the saucepan on a very low heat and very gradually, whisk in the butter bit by bit, it should emulsify as you whisk it in..
The heat should be so low, that you should be able to keep your hands on the sides of the saucepan, you can take it off the heat every now and then, don’t worry.
When all the butter has been added in ,taste , it’ll need a bit of lemon juice, about 1 tsp. It probably will not need any salt if you have used salted buter.
Keep warm in a pyrex jug sitting in a saucepan, with about 4cm of very hot but not boiling water. Keeps like this for a couple of hours, just heat up the water gently when it cools down.
Left over hollandaise is excellent in mashed potato!!!
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