Hollandaise is a rich and zingy classic French sauce, only in fancy restaurants since it’s impossible to mass-produce decently and making it the old-fashioned way with a double-boiler takes concentration, effort and some skill.
As a bonus the egg yolk contributes about 2.7 grams of protein, plus essential minerals, including folate, calcium and potassium, and the a tablespoon of lemon juice has half of your recommended daily intake of vitamin C.
- one egg
- 2 1/2 tbs butter
- 1/2 tbs fresh lemon juice
Soften butter (10-15 seconds in the microwave if it’s been refrigerated).
Separate egg, discard or save egg white. Combine yolk and lemon juice in a bowl. Whip in softened butter with a whisk or fork, microwave for 15 seconds, mix. Microwave 15 more and mix, then if necessary for 5 additional seconds at a time until lightly firm.
Makes about 4 tablespoons of sauce. Sauce will keep covered in the refrigerator for 1-2 days, or if you make a batch freeze extra in a bag and thaw in a bowl of warm water.