Small Batch Hollandaise

Let me tell you a secret: I adore Hollandaise. When I was a kid, it was a gross, sticky sauce made from a packet mix. I encountered it at a restaurant as an adult and fell in love. When I made my own batch for the first time, it was heaven. A good hollandaise has a buttery richness balanced by vibrant notes of citrus. A little goes a long way, so I love this small recipe.

Makes about 1/2 cup

1 egg yolk
4 tbsp butter, cut into small pieces
1 tsp lemon juice
Sprinkle of salt
Pinch of cayenne pepper

Use a double boiler, or fill a small saucepan with 1 inch of water and place a glass or stainless bowl atop the saucepan. You do not want the water to touch the bowl.

It is very important to keep the heat low and the water simmering. If the egg gets too hot, it will scramble, and you will not get that perfect velvety texture.

1. Bring water to a very low simmer.

2. Place egg yolk in the bowl and wish vigorously about a minute, until foamy. Place over the simmering water and continue whisking another 2-4 minutes until thick and volumized. The mixture should be very thick and should coat the back of a spoon.

3. Remove the bowl from heat, add butter and lemon, return to heat, and continue whisking until butter is melted and incorporated. Add salt and cayenne and whisk briefly to combine.

Use immediately.

This is what happens when the heat is too high and the yolk scrambles. Oops.