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 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Gently melt the butter and set aside; it should be warm, but not too hot.
2. In a heatproof bowl larger than your saucepan, mix the egg yolk with 1/2 to 1 tablespoon of water, lemon juice, Dijon mustard, and salt.
3. Add the remaining water to a medium saucepan and bring to a boil. Reduce heat to maintain a simmer.
4. Place the bowl with the egg yolk mixture on top of the saucepan, ensuring the boiling water doesn't touch the bottom of the bowl. Stir continually, allowing the steam to heat the mixture.
5. Keep mixing until the mixture starts to thicken. Then, very slowly, pour in the melted butter while constantly stirring to avoid clumping, until the sauce becomes thick and creamy.
6. If the Hollandaise is too thick, add a splash of water.
7. Serve immediately over poached eggs or baked salmon. Do not reheat the Hollandaise, as it will clump.

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