My Recipe Box  How to Make a Satiny, Full-Bodied Hollandaise
Sauce   Clarified butter and vigilant whisking are the keys to
this thick, sumptuous hollandaise sauce.  by James Peterson
fromFine Cooking Issue 36  There's no denying the
irresistibility of hollandaise sauce, especially one that's well
made: thick yet airy, with a rich, buttery flavor brightened
with a splash of lemon juice. Hollandaise, or its sister sauce
Béarnaise, is wonderful at the holiday table, whether paired
with poached eggs for a New Year's brunch or with beef
tenderloin for Christmas dinner.   Not one, but two emulsions
One reason hollandaise is challenging is that you're trying to
coax together liquids that don't normally mix, making what's
called an emulsion. First egg yolks and water are whisked
together over heat to create a fluffy initial emulsion, which
the French call a sabayon (not to be confused with a sauce
sabayon, which is a dessert sauce). Butter is then slowly
incorporated into the yolk-water emulsion, creating another