Hollandaise is a fantastic sauce for asparagus, eggs Benedict, and many other dishes. Yet, a typical recipe makes too much for one of two people and you're often left with excess sauce. This recipe, on the other hand, makes just two servings—perfect for an intimate brunch or dinner at home.
Hollandaise is often thought of as one of the five essential sauces in cooking. It has a tart, yet creamy, flavor due to the combination of butter and lemon. It's very easy to whip up at home and you will quickly find that this made-from-scratch sauce is superior to any of those packets you can get at the market. If you can boil water, use a whisk, and pour ingredients, you can make your own Hollandaise!
- 1 egg yolk
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 4 tablespoons unsalted butter (cut into 8 pieces)
- 1 1/2 teaspoons water
- Choose a small saucepan and a metal or heat-proof glass bowl that fits securely in the top of the pan. Put 1/2 to 1 inch of water into the saucepan, just enough so the water doesn't quite touch the bottom of the bowl when it's set in the pan. Set the pan over high heat. Once it boils, turn the heat down to keep the water at a bare simmer.
- In the bowl, whisk the egg yolks, 1 1/2 teaspoons of the lemon juice, salt, and pepper until the mixture is uniformly yellow and slightly thickened.
- Set the bowl in the pan and whisk slowly, but constantly until the mixture starts to thicken. Be sure to whisk throughout all parts of the bowl. If steam starts to leak from underneath the bowl, turn the heat down a little.
- Add one piece of butter. Continue whisking until the butter is incorporated, then add another piece of butter. Repeat until all the butter is incorporated. The resulting sauce should be thick, smooth, and glossy.
- Whisk in the water. Adjust the seasoning, adding more lemon juice if desired.
- Remove the pan from the heat. It will keep over the hot water for a half hour or more, provided you whisk it occasionally.
- Serve over asparagus or eggs Benedict.
Recipe Tips and Variations
- Let the egg and butter reach room temperature before starting the sauce. Stirring in softened butter will keep the sauce from breaking.
- For further refinement, strain the sauce to remove little bits of coagulated protein. Simply pour it through a mesh strainer into the serving vessel.
- To keep warm, pour the sauce into a thermos or air pot until you're ready to serve.
|Nutritional Guidelines (per serving)|