Hollandaise sauce gets a bad rap for being tricky to make, but if you take it slow and pay attention, yours will turn out smooth and perfect every time. The key is to be sure the sauce doesn't split—it looks a bit like curdled milk and scrambled eggs when it splits, and that doesn't look or taste good. Just relax, go slow, and don't try to rush through this. You can cut the grapefruit up to three days in advance and keep in an airtight container in the refrigerator.
Fill the sauce pan about halfway with cold water and bring to a gentle boil. Put 3 egg yolks in a metal mixing bowl. Squeeze half of the pink grapefruit into eggs. Place the mixing bowl over the boiling water, making sure the bowl rests on the rim of the sauce pan. Whisk vigorously for 3 or 4 minutes until thickened. Remove the bowl from heat, add one tablespoon of olive oil, then whisk well. Once all of the oil is mixed in, drizzle more with one hand and whisk with the other until doubled in volume. Salt and pepper to taste.
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