Hollandaise

• Diluted Lemon Juice
  • 10 g Lemon Juice
  • 20 g Water, cold
  • 1/4 t Medium-Grain Salt
• For Initial Emulsion
  • 3 Egg Yolks
  • 15 g Butter, cold
• For Cooling
  • 15 g Butter, cold
• For Final Emulsion
  • 110 g Unsalted Butter, melted

1. Simmer water in stockpot. Maintain at a bare simmer.
2. Dilute lemon juice and set aside.
3. Whisk egg yolks. Add egg yolks to a room temperature pyrex bowl. Transfer bowl to stockpot to form a makeshift double boiler. Whisk eggs 60 seconds over double boiler. Add diluted lemon juice. Whisk 30 seconds over double boiler.
4. Thicken sauce. Add cold butter. Whisk 1-2 minutes over double boiler until mixture is 160ºF (71ºC).
5. Cool sauce. Remove bowl from heat. Add remaining cold butter. Whisk 60 seconds.
6. Thickening sauce more. While whisking sauce, slowly drip melted butter until the sauce begins to thicken into a heavy cream. Omit the milky residue at the bottom of the butter pan.

??? question "I have no thermometer. How do I know its 160ºF?

Per Julia, whisk until "you can begin to see the bottom of the bowl between
strokes and the mixture forms a light cream on the wires of the whisk... If it
seems to be thickening too quickly, or even suggest a lumpy quality, immediately
plunge the bottom of the pan in cold water, beating the yolks to cool them."