Easy Hollandaise Sauce

Step 1Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk.
Note: This recipe is easy to scale up. For a quick blender method, check the recipe tips above.

Step 2Slowly melt the butter (or ghee) in a water bath and keep it aside. It should be warm, not too hot.

Step 3Mix the egg yolk with lemon juice, Dijon mustard and salt. (I sometimes add 1 tablespoon of water (15 ml) in this step just to make the sauce less thick.)

Step 4Fill a medium sauce pan with about 1 cup (240 ml) of water and bring to a boil.

Step 5Keep on medium heat, place the bowl with the egg yolk mixture on top of the sauce pan and keep mixing. The water should not touch the bottom of the bowl. Keep mixing until it starts to thicken.

Step 6Slowly pour the melted butter into the mixture until thick and creamy. Keep stirring at all times to avoid clumping. If the Hollandaise is too thick, add a splash of water. If it clumps, place in a blender and pulse until smooth.

Step 7Serve immediately over poached eggs, steak or baked salmon.

Step 8If you only make it for yourself, prepare one serving at a time. Do not reheat the Hollandaise or it may clump. If you need to reheat it, use low heat and gently heat up while stirring. If it clumps, place in a blender and pulse until smooth and creamy.