Easy Hollandaise Sauce

Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.

Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).

Cut the butter into small pieces (about ¼ Tbsp size), then add them to the saucepot with the egg yolk, lemon, and water.

Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.

Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Equipment Needed

Allergens