Babe wanted eggs royal

Recipe hollandaise sauce Ingredients - 250g of butter, clarified - Four egg yolks - Salt to taste - Juice of 1/2 a lemon Method 1. To clarify your butter all you do is put it into a pot over a medium low heat to melt it and bring it to a simmer. After five minutes, skim the solids off the top and pour into another container, leaving the the solids in the bottom of the pot to discard. 2. Place a medium size pot half full with water over the heat and bring to a light simmer. 3. Put the heat proof bowl over the top of the boiling water and add your four egg yolks. 4. Whisk this until the yolks double in size and go a light yellow colour. 5. Remove the bowl from the heat and slowly stream in the clarified butter, make sure the clarified butter is luke warm (not hot). 6. As the sauce starts to get very thick, add in a couple of drops of water to thin it out slightly but be careful not to add too much water as you don’t want to lose sauce. 7. Once the clarified butter is emulsified with the yolks, season it with salt and lemon juice to taste.