Super easy 5-minute hollandaise sauce
- 1 1 eggeggs
- 7 oz. 200 g butter
- 1 tbsp 1 tbsp lemon juice
- Crack the egg into a high and narrow mixing bowl or large glass measuring cup or beaker.
- Melt the butter in a pourable container, either in the microwave or on the stovetop.
- While using an immersion blender in one hand, use the other hand to slowly pour the melted butter into the bowl containing the egg (pour the butter in a thin steady stream while you keep blending). Note that the lowest layer is supposed to turn white and creamy before you bring up the blender to the next layer. The hollandaise is ready when it's thick and fluffy.
- Add the lemon juice and add salt to taste.
Keep it creamy
Since the sauce is made of butter it gets hard if you refrigerate it. If want to make to store any extra in the fridge, replace 1/2 of the melted butter with a light olive oil. Then the sauce will have a creamy consistency even if it's cold.
Turn it into a bearnaise sauce
Replace the lemon juice with tarragon "broth" which you make in the following way:
Finely chop two shallots and mix together in a skillet with 2 tablespoons of water, 1 tablespoon of vinegar and 2 teaspoons tarragon. Simmer until the water is half of what it initially was. Remove the skillet from the heat.
Strain the liquid to remove the shallot or blend it smooth for extra flavor. Add the tarragon "broth" to the butter sauce. Add salt to taste, and perhaps some more acidity, like a squeeze of lemon or dash of wine vinegar.