Hollandaise Sauce With Butter
A rich, lemony small-batch Hollandaise sauce is perfect for one or two servings.
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Instructions
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Start boiling 1/2 to 1 inch of water in a small saucepan; ensure a heatproof bowl can sit above the water without touching it, then reduce heat to a bare simmer.
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In the heatproof bowl, whisk together the egg yolk, 1 1/2 teaspoons lemon juice, salt, and white pepper until the mixture is uniformly yellow and slightly thickened.
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Place the bowl over the simmering water and continuously whisk until the mixture begins to thicken.
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Gradually add butter, one piece at a time, whisking continuously until each piece is fully incorporated and the sauce is thick, smooth, and glossy.
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Whisk in 1 1/2 teaspoons of water and adjust seasoning with additional lemon juice if desired.
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Remove from heat and serve immediately, or keep warm over the hot water, whisking occasionally.