Hollandaise Sauce

Ingredients

• 85 grams cultured unsalted butter ((6 tablespoons))
• 3 egg yolks ((pasteurized, see note below))
• 1/16 teaspoon xantham gum ((small pinch))
• 1/4 cup boiling water
• 2 teaspoons Meyer lemon juice ((to taste))
• 1/4 teaspoon salt

Instructions

1. 1

   Put the butter in a microwave-safe bowl and microwave on low power (~500 watts) until the butter is mostly, but not completely melted. Whatever you do, do not let it boil.

2. 2

   Add the egg yolks and xantham gum to the butter and use a hand blender or whisk to emulsify the two together. Make sure the mixture is fully combined, and there is no butter separated out from the mixture.

3. 3

   Slowly pour the boiling water into the egg yolk mixture while whisking or blending.

4. 4

   Add the lemon juice and salt and whisk to combine. Adjust seasoning to taste. I like adding a bit of lemon zest or some chopped herbs here.

5. 5

   Keep the hollandaise sauce warm in a double boiler until you are ready to use it.

6. 6

   You can get rid of the air bubbles in the sauce by smacking the bottom of the container on the palm of your hand.

7. 7

   If you stabilized your Hollandaise sauce with xantham gum, you can store it for up to a week in the fridge and reheat it in a double boiler.