This recipe makes enough to serve two and can be doubled. Increasing it beyond that might prove troublesome and lead to unwelcome results. Instead, I would create multiple batches if needed. The sauce holds very well at room temperature and will remain warm and spoonable for several minutes. If you prefer a bit of spice in your hollandaise, you can add a pinch of cayenne pepper or a bit of your favorite hot sauce with the salt and pepper.
Author: Jennifer from 1840 Farm
Ingredients
2Tablespoonsbutter
1large egg yolk
2teaspoonslemon juice
salt and pepper
cayenne pepper or hot sauceoptional
Instructions
Place the butter in a small microwave-safe bowl. Microwave for 20 seconds or until fully melted.
Place the egg yolk and lemon juice in another microwave-safe bowl. Use a small whisk or a fork to break up the egg yolk and mix it with the lemon juice. Add the melted butter in a slow stream to the yolk while mixing with the whisk or fork constantly. The hot butter and brisk mixing will temper the egg yolks, warming them without scrambling. Continue to mix for 30 seconds. The mixture should be a beautiful pale yellow with a slightly thickened, satiny texture.
Place the bowl in the microwave and cook for 10 seconds. Remove the bowl from the microwave. Stir it briskly for another 30 seconds. It should become a thick, smooth sauce. If it seems lumpy, continue stirring. It should smooth out and create a thick, velvety sauce. If needed, you can microwave in 5 second increments until it can be stirred into the thick, velvety sauce.
Season the hollandaise with a bit of salt and pepper. Taste for seasoning, adding more if necessary along with a pinch of cayenne pepper or a few drops of your favorite hot sauce if desired. Serve by spooning over eggs, steamed asparagus, or fish.
Notes
This hollandaise sauce can be held for several minutes at room temperature. If you need to hold it longer, simply place the bowl in a pie plate or other shallow container filled with warm water. Stir before serving.