This rich yet airy Hollandaise sauce is the basis for several other warm emulsions; the best-known variation is bearnaise, which includes the addition of tarragon. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Saw the video on PBS, and made it today for Easter! Easy and awesome over the asparagus!
Martha Stewart Member
We tried another chefs version of this last year and it separated and he had no suggestions listed for fixing it. So we found your version and tried it this year, using a glass bowl over the simmering water as you suggested. It worked like a dream! So simple. We skipped the cayenne pepper(too spicy for us) and we ended up needing about 3 and a half teaspoons of lemon juice for the right taste in ours. I will be using your version from now on, thanks!