Hollandaise sauce (5)

Place water, vinegar and pepper in a small saucepan, place over very low heat and reduce until you obtain a teaspoonful.

Let cool and then add, stirring with a wooden spoon, egg yolks and a piece of butter, keeping the rest of the butter to hot but not on direct heat, so they melt slowly.

Put the Pan in a water bath to another vessel containing hot but not boiling water and beat the eggs with a whisk, as if they were whipped, with upward movements.

At the same time, incorporate gradually the melted butter.

Add a pinch of salt and pepper.

The sauce should be soft as a cream.

If during processing becomes too thick, add a few drops of cold water and, if that's not enough, add a piece of butter.

Keep warm in a double boiler until just before serving.

Variant: there is an unorthodox version, but the practice, which has the advantage of requiring only a few minutes, even though the sauce thus prepared loses softness.

Is to ' reduce ' vinegar as above, let it cool down and pour it into the Blender along with the egg yolks and some softened butter with the diskette in a blender that is used to make mayonnaise.

Keep the remaining butter to hot to melt slowly.

Blend at low speed and, after 1/2 minute, gradually add the melted butter.

The sauce will mount as a mayonnaise; Add salt and sprinkle with a few drops of lemon.

The difference between this and the classic Dutch sauce is cooking, which in this case is replaced by emulsion obtained with Blender.

It is important to keep the sauce warm in a double boiler until just before serving, because air cools the egg and butter tend to separate.