Easy Hollandaise Sauce
A quick small-batch hollandaise made in one saucepan with egg yolk, salted butter, lemon and gentle heat.
This small-batch stovetop method builds a velvety hollandaise directly in one saucepan. Constant whisking and medium-low heat let the yolk thicken the butter and lemon mixture gradually, without a blender or double boiler.
Instructions
- 1
Separate the egg and place the yolk in a small saucepan; reserve the white for another recipe.
- 2
With the pan off the heat, add the water and lemon juice and whisk until completely smooth.
- 3
Cut the salted butter into small pieces, about 1/4 tablespoon each, and add them to the yolk mixture.
- 4
Set the pan over medium-low heat and whisk continuously. The butter will melt, the mixture will become frothy, and then the yolk will thicken it. After about 3–5 minutes, when the sauce has a smooth, gravy-like consistency, immediately remove it from the heat.
5 min
- 5
Whisk in the salt and cayenne to taste, then serve the hollandaise immediately.
Ago's Notes
- Keep the heat at medium-low and whisk continuously. If the mixture heats too quickly, lift the pan off the burner while whisking.
- If the sauce splits or looks grainy, remove it from the heat and whisk in hot water 1 teaspoon at a time until smooth. Return it to very low heat only if it needs to thicken again.
- Salted butter is used here. With unsalted butter, add an extra pinch of salt after the sauce thickens.
- Hollandaise is best made immediately before serving. The recipe yields about 1/3 cup (80 ml), enough for two servings of roughly 3 tablespoons each.
- Refrigerate leftovers airtight for up to 1–2 days with plastic wrap pressed directly onto the surface. Reheat very gently over low heat, whisking in a little hot water as needed.
Serve immediately while the sauce is warm, smooth and fluid enough to drizzle.
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