Hollandaise Sauce With Butter

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Choose a small saucepan and a metal or heatproof-glass bowl that fits securely in the top of the pot. Put 1/2 to 1 inch of water into the saucepan (test with the bowl in the pan to ensure that the water level does not touch the bottom of the bowl). Remove the bowl and set the pot over high heat. Once it boils, turn the heat down to keep the water at a bare simmer.

3. Step 3

   In the bowl, off the heat, whisk the egg yolk, 1 1/2 teaspoons of lemon juice, salt, and white pepper until the mixture is uniformly yellow and slightly thickened.

4. Step 4

   Set the bowl in the pan and whisk slowly, but constantly, until the mixture starts to thicken. Be sure to whisk throughout all parts of the bowl. If steam starts to leak from underneath the bowl, turn the heat down a little. (Note: When doing this step, make sure to use a kitchen towel to hold the side of the bowl, as the steam from the saucepan could potentially burn your hand.) 

5. Step 5

   Add 1 piece of butter and continue whisking until the butter is incorporated.

6. Step 6

   Then add another piece of butter. Repeat until all the butter is incorporated. The sauce should be thick, smooth, and glossy.

7. Step 7

   Whisk in 1 1/2 teaspoons of water. Adjust the seasoning, adding more lemon juice if desired.

8. Step 8

   Remove the pan from the heat and serve immediately, or it can keep over the hot water for a half-hour or more, provided you whisk it occasionally.