Servings – 4 1 ounce servings (@ 2 tablespoons)
1 tablespoon White Wine Vinegar (Champagne vinegar will work, or even white vinegar if nothing else is available) $0.09
2 teaspoons water
1 Egg yolk – $0.40
3/4 teaspoon lemon juice, divided. $0.10
4 tablespoons of butter, melted. – $0.40
salt, pepper, cayenne pepper to taste* $0.05
Total for recipe – $1.04**
Calories: 116 Fat: 12.65 Protein: .75 (per serving)
Put a pot of water with a couple of inches on high heat to boil
Combine the vinegar, water, and egg yolk in a stainless steel bowl (or small pot you can put on a double boiler).
Place the bowl over the pot of boiling water, whipping the mixture continuously with a wire whisk. As the egg yolk cooks, the mixture will thicken.
When the mixture is frothy and starting to thicken, remove the bowl from the double boiler. Do not overcook the yolk.
Whisk in 1/2 teaspoon of the lemon juice to stop the cooking.
Add the butter a few drops at a time, whisking constantly to form an emulsion.
Once the emulsion has formed, you can add the butter in a thin stream.
Continue until all the butter is incorporated.
Whisk in the remaining lemon juice, and adjust the seasonings.
If the sauce is to thick – it should be thick but pourable, add hot water to thin. The water must be hot, otherwise the butter will reform in the sauce and it will become chunky.
* If you have white pepper, use that. If you don’t, don’t worry about it. Purely an aesthetic thing. Tastes the same.
***The problem with hollandaise is that you can’t really hold it. And it’s not really feasible to do it with less than one egg yolk. So this is a good meal to impress guests.You can, in fact, keep it in the fridge as you would mayonnaise, but unlike the oil in mayonnaise, the butter solidifies again. Then it basically becomes a tangy butter. I have no idea if this is safe, except to say that I didn’t get sick. I don’t know why egg yolk in butter in the fridge would be more perishable than in the shell. However, I cannot officially endorse this. Do what you feel is best.