Cheaters Hollandaise
By: Karlyn Oyama
Published: Tuesday, December 28, 2010 - 3:08pm

Ingredients




2 tablespoons White wine vinegar or lemon juice
1 Egg yolk
Butter, chilled and cut into chunks
Salt and Pepper, to taste
Additional vinegar/lemon juice

Preparation

1 In a sauce pan, bring vinegar/juice to a boil.  Reduce slightly. 2 With a whisk, blend in three to four chunks of the butter.  It will blend with the vinegar.  (The more butter you add, the more sauce you will have) 3 When all the butter is incorporated, remove from heat and let cool slightly.  (You can also temper the pan on and off the burner while adding the butter chunks.) 4 Mix the egg yolk with a dribble of cold water and whisk well. 5 Pour only a tsp of the butter/vinegar mixture into the cold egg/water.  Whisk. 6 Slowly incorporate the rest of the butter sauce. 7 Return the mixed sauce to the pan and VERY CAREFULLY let the sauce re-heat.  TIP: stop whisking for a second and watch the edges of the pan.  As SOON as you see bubbling around the OUTSIDE of the pan pull it off the heat and whisk.  This should heat and cook the eggs (sauce will thicken) but should not scramble them. 8 Off heat, check for flavoring.  Add salt and pepper, and more vinegar/juice to create the zing or flavor you prefer.