No-Fuss Hollandaise
barely adapted from Debby Hoskin
Makes 2 servings
Ingredients
- 4 large egg yolks
- ½ cup salted butter (one stick)
- 1 tsp. lemon juice
- dash of smoked paprika, optional
Instructions
- Fill a small saucepan with 1" water. Place the pan on the stove over medium heat and bring to a simmer.
- Meanwhile, melt butter in a small container with a pour spout.
- Combine egg yolks in a heatproof glass bowl. Whisk to mix together.
- Place the yolk bowl over the simmering water, creating a double boiler.
- Whisking constantly, drizzle the butter into the yolks. Continue whisking until the mixture thickens, about 5 minutes.
- Stir in lemon juice and smoked paprika, if desired.
- Immediately remove from heat.
- Serve over your favorite breakfast, such as eggs benedict or even a vegetable scramble.
Notes
This recipe can easily be scaled to your needs. A 4-yolk recipe will generously serve 2 people, but feel free to increase to 6 yolks/12 tbsp. butter or 8 yolks/1 cup butter if serving a crowd! Be aware that increasing the volume of sauce will also increase the amount of time whisking before it thickens.
