Hollandaise (Single)

FREE RECIPE PREVIEW

Ingredients — preview

• 2 each egg yolks
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 6 ounces very soft or melted unsalted butter Not hot.

Preparation — preview

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.