1 Servings 15 min Cook
2 Tbsp Butter
1 Large yolk (separated from white) Egg Yolk
1 Tbsp Water
1 Tbsp Lemon Juice
1/4 Tsp Dijon Mustard
1 Dash Salt
Gently melt the butter and set aside; it should be warm, but not too hot.
Mix the egg yolk with 1/2 to 1 tablespoon of water, plus the lemon juice, Dijon mustard and salt.
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.
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.
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.