Hollandaise Sauce

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Water

  Plain, clean water

  ¹⁄₁₆ cup or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  ¹⁄₁₆ tbsp or 1g

• Salt

  Table

  0.02 tbsp or 0.4g

Directions

1. Gently melt the butter and set aside; it should be warm, but not too hot.
2. Mix the egg yolk with 1/2 to 1 tablespoon of water, plus the lemon juice, Dijon mustard and salt.
3. Add the remaining water to a medium saucepan and bring to a boil. Keep it on medium heat. Place the bowl with the eggs yolk mixture on top of the saucepan and stir continually. (For this to work, the bowl must be bigger than the saucepan, and the boiling water shouldn't reach the bottom of the bowl; only the steam heats the bowl.)
4. Keep mixing until the mixture starts to thicken: then, very slowly, pour in the melted butter until it becomes thick and creamy. Stir constantly to avoid clumping. If the Hollandaise is too thick, add a splash of water.
5. Serve immediately over poached eggs or baked salmon. Do Not reheat the Hollandaise: it will clump. If you're making it only for yourself, prepare a single serving at a time.

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