Hollandaise for One
Every now and then, I get a yearning for a bit of warm, smooth, buttery-lemony hollandaise sauce to dip artichoke leaves into, to top a poached egg with so that I can enjoy that delicious flavor play of eggs Benedict, or to spread over a piece of grilled salmon—or other fish. But to make a small amount for just one or two servings of this tricky sauce (and then reheat what’s leftover)? Impossible, the pros would say. However, where there’s a will, there’s a way. So I experimented and managed to work out a method that served my purposes beautifully. Here it is.
Recipe information
Yield
makes a generous 1/3 cup
Ingredients
Preparation
Warm the yolk slowly in a small, heavy pot, such as Le Creuset, set in a sauté pan of barely simmering water, whisking vigorously. When the yolk turns lemon-colored and starts to thicken, add the very cold butter pieces one by one, continuing to whisk steadily. As soon as one piece of butter is incorporated, whisk in the next one. If at any point the sauce starts to bubble or separate, immediately remove the pot from the warmth of the sauté pan and set it into a pan of icy water. But you should not have this difficulty if you work slowly and patiently. When all the butter has been absorbed and the sauce is warm and thick, season with at least a teaspoon of lemon juice and salt to your taste. To store any remaining hollandaise, put it in a very small saucerlike bowl and film with plastic wrap. It will keep refrigerated for several days. To warm up, let it come to room temperature slowly, then put the sauce in a small pot over warm water, and whisk furiously. It should recover its creamy consistency. If it starts to curdle, quickly remove the pan from the heat and whisk a teaspoon of cold cream into the sauce. Taste and add a little more lemon juice if needed.
