Hollandaise (Single)

Hollandaise (Single)
Yield
1 cup
Yield
1 cup
Hollandaise (Single)
Yield
1 cup
Yield
1 cup
Ingredients
  • 2each egg yolks
  • 1tablespoon water
  • 1tablespoon fresh lemon juice
  • 6 ounces very soft or melted unsalted butterNot hot.
  • 1dash cayenne pepperif desired
  • saltto taste
  • fresh ground white pepperto taste
  • lemon juiceto taste
Yield:
Instructions
  1. Pour 2 cups of water into a small saucepan. Put saucepan on stove over medium heat. Meanwhile, whisk the yolks, water, and lemon juice in a small bowl for a few moments, until thick and pale (this prepares them for what is to come).
  2. Place the bowl on top of the saucepan creating a double boiler. Make sure the water from the saucepan is not touching the bottom of the bowl. Continue to whisk (moderately, not at full force) reaching all over the bottom and rounded edges, where the eggs tend to overcook.
  3. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
  4. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Alternatively, if using melted butter, then pour a small steady stream of butter while whisking to emulsify. You may need to pour a small amount, whisk, then add more butter.
  5. Continue incorporating butter until the sauce has thickened to the consistency you want. Note: If sauce is too thick add 1/2 tablespoon of warm water to the sauce to thin it out. Keep adding water in these increment until reaching desired consistency.
  6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.