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Hollandaise

Ingredients

  • 1 egg yolk (about 35 grams)

  • 1 tsp water (about 5 grams)

  • 1 tsp lemon juice (about 5 grams)

  • Kosher salt

  • 1 stick butter (8 tablespoons, about 112 grams)

  • Pinch cayenne pepper or hot sauce (optional)

Directions

  1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

  2. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired).

  3. Melt butter on the stove top till it's hot and bubbling, should register about 220 on an instant read thermometer.

  4. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should take about 30 seconds to pour out the entire cup. It should cook the eggs yolk a bit and emulsify.

  5. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.

Notes

  • Yield: ~1.5 cups

  • Hollandaise cannot be cooled and reheated.

  • Do not keep the hollandaise on heat, the eggs will cook and it will seperate.

References

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