Hollandaise

Hollandaise is one of the “Mother Sauces” of classic French cuisine and can be varied to suit the whim of the cook and the recipe: Add snipped herbs, a few grinds of pepper or perhaps a dash of hot sauce. Laura learned this recipe from her mother when she was a child. Hollandaise doesn’t hold well, but it comes together quickly.

Makes about ¼ cup

4 tablespoons of butter

1 tablespoon lemon juice (about ½ the juice of 1 small lemon)

2 egg yolks

Pinch of salt

 

In a small saucepan, melt the butter on low heat. (If your stovetop does not have a low burner, set up a small double boiler by putting a heat-safe glass or metal bowl over a saucepan of simmering water.)

 Whisk the lemon and egg yolk, then add to the melted butter, whisking quickly. The sauce will thicken as it cooks. When the whisk leaves streaks in the sauce, it has thickened enough. Whisk in the salt and drizzle or spoon the sauce over the baked eggs.