Hollandaise: Quick & Dirty

Chances are, if you're trying to make Hollandaise sauce, you're also trying to poach eggs, fry ham, strain spinach, toast muffins, mix mimosas, possibly entertain a few guests, and serve it all before it gets too hot or too cold. By the time the double broiler is ready to go, your poached eggs might as well have hatched into chickens. So, I developed the 'quick & dirty' approach to Hollandaise- straight forward, and fairly fool proof, it only takes about a minute.

Ingredients

  • 2 tbsp butter
  • 1 large egg yolk
  • 1 tsp fresh lemon juice
  • 1 tbsp hot water
  • pinch of dill (dry or fresh)
  • salt to taste
Instructions: 

Serving: approx 4 tbsp (enough for 2-4 Eggs Benedict)
Prep Time: 1 min
Cook Time: 1-2 min

  1. Separate your egg, have your yolk, a medium sized bowl, and a whisk handy.
  2. Melt the butter in a small sauce pan over medium-high heat.
  3. Just as the butter finishes melting, add the lemon juice and give the pan a good swirl. Keep it over the heat for 2-3 more seconds, just enough for the sizzling sound to drop off.
  4. Pour the butter mixture into your bowl.
  5. With a whisk in one hand, and the egg yolk in another, drop the yolk into the butter and whisk briskly for 15-20 second. You'll see the sauce coming together
  6. Continue whisking and slowly add the hot water (if you're poaching eggs just use that water).
  7. Add the dill and salt.
  8. Serve sooner than later and enjoy.