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Cooking
Easy Quick Hollandaise Sauce
· 4 servings
Separate the eggs
Separate the yolks from the whites. Save the whites for something like macarons.
Set up a water bath
Place a small pot on the stove and set a deep stainless steel bowl on top. Pour water into the pot so it doesn't touch the bottom of the bowl. Heat it up. The water needs to be hot, but must not boil.
Whisk it together
Put the egg yolks in the bowl and whisk thoroughly. Add the room-temperature butter (12 tablespoons) a little at a time, whisking until the mixture thickens.
Season to taste
Season with salt, pepper and lemon juice, whisking constantly.
Serve straight away
Use the sauce immediately. It can't be reheated and doesn't taste as good once it cools down. If you need to keep it warm for a little while before serving, it will stay warm for about half an hour if you set the bowl in a pot of hot water and stir it occasionally.
Blender method
Put the egg yolks into a blender. Melt the butter in a pot until it's really hot. Turn on the blender and blend the yolks. With the blender running, pour in the hot butter in a steady stream. Season with salt, pepper and lemon juice. Blend until thickened – it happens almost instantly. Serve right away.